Enchilada Sauce
This sauce is so delicious, so much better than any canned sauce that I’ve tasted!
Ingredients
- 3 tablespoons oil
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 1/2 tablespoons dark chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon Mexican oregano, dried
- 2 cloves garlic, pushed through a garlic press
- 2 cups chicken broth, lower sodium
- 2 teaspoons white distilled vinegar
- 3/4 teaspoon freshly ground white or black pepper
- 1/2 teaspoon kosher salt, or to taste
- 2 dried bay leaves
Instructions
- Heat the oil over medium-high heat in a small saucepan.
- Once the oil is shimmering, sprinkle the flour over the oil and whisk, combining the two ingredients together. It will thicken slightly. Stir and cook to allow the flour taste to disappear. If this mixture (the roux) begins to darken, lower your heat.
- Add the tomato paste and continue to whisk to combine.
- Add the broth and continue to whisk, thoroughly combining the ingredients to make a smooth sauce. Add remaining ingredients and whisk again.
- Turn down the heat to low and simmer for 10 minutes. Taste for saltiness and the tang of the vinegar and adjust as desired.
- Remove the bay leaves and your sauce is ready to go.
Notes
Bottled and jarred spices are wonderful, but they can ruin sooner than you’d think. This sauce will taste its very best if your spices are fairly newly opened.
You’ve got to taste as you cook, especially if you use a “No Salt Added” tomato paste or “Unsalted” chicken broth. Brands’ sodium content will vary by each brand. Before adding salt, you may want to taste it first so that a wonderful enchilada sauce isn’t inedible.
Adapted this recipe from Cookie and Kate’s website.
Nutrition Facts
Enchilada Sauce
Amount per Serving
Calories
75
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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