Enchilada Sauce

Enchilada Sauce
This is Mom's tweaking of the original recipe to her liking.
Recipe type: Main
Cuisine: Mexican
  • 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
  1. Heat oil in saucepan.
  2. Add the chili powder and cook until fragrant, but not burned—doesn’t take long.
  3. Stir in flour until smooth and add the broth, stirring until smooth and thickened.
  4. Add spices and let simmer on extremely low heat for a few minutes until ready to use.
• 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.