Chilaquiles Sauce
                                                             


TO GO WITH THE CHILAQUILES CASSEROLE

INGREDIENTS:

1 LARGE RED ONION ( COARSELY CHOPPED )
3 GARLIC CLOVES ( MINCED )
2 TBSP OLIVE OIL
1 LARGE CAN ( 16.12 OZ ) DICED TOMATOES
1 CUP VEGETABLE OR CHICKEN BROTH
1 CAN ( 6 OZ ) TOMATO PASTE
1/2 TSP CUMIN
1/2 TSP SEA SALT
1 TBSP FLOUR
1 TBSP WATER
1 1/2 CUP CREMA OR SOUR CREAM
4 OZ CAN DICED GREEN CHILES
4 OZ CAN DICED JALAPENOS ( OR CAN USE 2 GREEN CHILES INSTEAD DRAINED )

DIRECTIONS:

SAUTE ONIONS AND GARLIC IN OIL UNTIL SOFT.
ADD TOMATOES WITH THEIR JUICE, BROTH, TOMATO PASTE AND SPICES.
SIMMER UNCOVERED UNTIL REDUCED TO ABOUT 3 CUPS, STIRRING OCCASIONALLY FOR ABOUT 15 MIN.
MAKE A PASTE WITH WATER AND FLOUR AND THEN MIX WITH SOUR CREAM AND A LITTLE TOMATO SAUCE.
RETURN ALL TO SAUCE AND BRING TO A BOIL, STIRRING CONTINUALLY.
TURN OFF HEAT ADD CHILES THEN JALAPENOS A LITTLE BIT AT A TIME UNTIL DESIRED HOTNESS, CHILL UNTIL READY TO USE.