Salsa Roja for Enchiladas or Wet Burritos

Place tomatoes serrano chile peppers garlic and California chile peppers in a large saucepan. Pour in enough water to cover. Bring to a boil; simmer until tomatoes are fairly soft but not mushy about 10 minutes. Drain.

Transfer tomato mixture to a blender. Add 1/3 cup water onion chicken bouillon cumin cloves and black pepper. Puree until smooth about 2 minutes. Add flour and blend until combined about 10 seconds.

Pour blended mixture into the saucepan. Cook over medium heat until warmed through about 5 minutes. Season with salt.