Do-It-Yourself: Enchilada Sauce - Jun. 5, 2009
Posted in Cookbook
Enchilada Sauce
3 tablespoons vegetable oil
1 tablespoon flour
¼ cup chili powder
2 cups chicken stock
1 - 15 oz. can tomato sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
Stir together oil and flour in medium saucepan. Cook for 1 minute over medium-high heat, stirring constantly. Add chili powder and cook for an additional 30 seconds, stirring constantly. Add stock, tomato sauce, oregano, and cumin. Mix well. Bring to a boil. Reduce heat to low and cook for 20 minutes.
Special Notes
-
If the sauce is too thin for your taste, increase flour to two tablespoons or exchange the can of tomato sauce for tomato paste. Simmering your sauce a little longer will also help reduce the amount of liquid.
-
Never be afraid to adjust a recipe to suit your taste! This recipe only vaguely resembles my first attempt at making enchilada sauce. This final recipe is what we’ve found through experimentation that we like best. In the immortal words of Miss Frizzle, “Take chances, make mistakes, get messy!”
