Easy Enchilada Sauce
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
Makes About Three Cups
Prep Time
5 minutes
Cook Time
20 minutes
This simple enchilada sauce is a breeze to customize for a variety of dishes. Use our Cibolo Junction Red Chile Powder in hot, mild, or a combination of both to find your perfect spice level. You can also make it vegan by using olive oil and vegetable stock.
Ingredients
- 2 Tablespoons Unsalted Butter or Olive Oil
- 2 Tablespoons All-purpose Flour
-
4 Tablespoons Cibolo Junction Red Chile Powder, Hot or Mild
- 1 Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Ground Cumin
- ¼ Teaspoon Dried Oregano
- ¼ Teaspoon Kosher Salt
- 2 Tablespoons Tomato Paste
- 3 Cups Low-sodium Vegetable or Chicken Broth
Directions
Make a roux. In a medium saucepan, heat the oil over medium heat. Add the all-purpose flour to the hot oil, whisking constantly to form a smooth paste. Cook for about 1-2 minutes until the mixture is slightly golden and bubbly.
Add the chili powder, onion powder, garlic powder, cumin, oregano, and kosher salt to the roux. Stir well to combine, and let the spices cook for about 30 seconds to release their flavors.
Add the tomato paste, stirring well until it's fully combined with the spices and roux.
Slowly pour in the chicken or vegetable broth, whisking continuously to make a smooth sauce.
Bring the sauce to a simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, stirring occasionally until it thickens slightly.
Use the enchilada sauce immediately or let it cool and store it in an airtight container in the refrigerator for up to one week.
