Enchilada Sauce
This is Mom's tweaking of the original recipe to her liking.
Author: DeAnne
Recipe type: Main
Cuisine: Mexican
Ingredients
- ¼ c. veg. oil
- 2-4 Tbsp. chili powder—pure is best
- ¼ cup flour
- 3-4 cup broth—depending on how thick you like it—I like it thinner
- ¼ tsp. garlic powder
- 1 tsp. Mexican oregano
- ¼-½ tsp. cumin
- Salt and pepper, to taste
Instructions
- Heat oil in saucepan.
- Add the chili powder and cook until fragrant, but not burned—doesn’t take long.
- Stir in flour until smooth and add the broth, stirring until smooth and thickened.
- Add spices and let simmer on extremely low heat for a few minutes until ready to use.
Notes
• A little bit of mole paste or mole powder is a nice twist.
• If you can’t find pure chili powder, then you will need to adjust the other seasonings, since regular chili powder has those spices, but probably not in the same ratio.
• If you can’t find pure chili powder, then you will need to adjust the other seasonings, since regular chili powder has those spices, but probably not in the same ratio.