Follow a few easy steps in this recipe and in about 20 minutes start to finish, you'll be tasting some truly incredible enchilada sauce.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Condiment
Cuisine: Mexican
Servings: 4
Ingredients
1/4cupvegetable oil
2tbspall-purpose flour
2 1/2tbspchili powder
1tspcumin
1/2tspchipotle chili powder
1/2tspgarlic powder
3/4tspsalt
1/2tspground pepper
1/4tspMexican oregano
1/4tspcinnamon
2cupschicken broth (or vegetable broth)
8oztomato sauce
1 1/2tspapple cider vinegar
1/2tbspbutter
Instructions
In a small mixing bowl, whisk together all dry ingredients and set aside.
Add oil to a medium-sized sauce pan and place over medium heat just until oil begins to shimmer. About 2 minutes or so.
Add dry ingredients to warm oil and whisk constantly until well mixed and color is a deep mahogany. Whisk in tomato sauce and allow to cook for another minute before slowly whisking in the chicken broth.
Turn up the heat to medium-high, whisk in butter and bring the sauce to a low boil.
Reduce heat to low, add vinegar and cook for an additional 5 minutes, whisking often to prevent any burning.
Remove from heat, and use for my smoked chicken enchiladas recipe, or over your next breakfast burrito.