Enchilada sauce is very easy to make, and once you've tasted it you'll never want the canned store-bought stuff again. It's perfect not just for enchiladas, but also for nachos, tamales, dribbled over tacos, burritos, huevos con chorizo or as a base for chile con carne-- you get the picture. I like to use it as a base for a delicious red sopa de albondigas, too. Really, its uses are endless. This may be the most versatile Mexican dish you ever make.
This is a basic recipe I've been using for years. You can customize it to your family's tastes, of course, but I think it's pretty much perfect as is. Of course, I might be biased.
HOMEMADE ENCHILADA SAUCE
Makes about 3 Cups
- 4 Tbsp vegetable oil
- 6 Tbsp flour
- 4 Tbsp chili powder
- 1 1/2 tsp. ground cumin
- 2 tsp. garlic powder
- 1/2 tsp. Mexican oregano powder
- 3/4 tsp. salt
- 1 pinch ground cinnamon (really, just a tiny amount)
- 1/2 tsp. sugar
- 3 Cups chicken broth (can use water, in a pinch)
Pour the vegetable oil into a saucepan over medium heat and whisk in all the dry ingredients. Cook for about 1 (one) minute, whisking the whole time, until everything is thoroughly mixed. Be careful not to let it burn.
Now add the 3 cups of chicken broth, whisking steadily the whole time so no lumps form. Cook over medium heat until the sauce has thickened to the consistency of a thin gravy, stirring constantly. This takes just a few minutes. Remove from heat, and it's ready to go!
Once in a while I'll add about 1/2 tsp. of cocoa powder to give it a bit of a mole flavor. Don't overdo it-- a little bit goes a long way.
If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email firstname.lastname@example.org (and put "recipe" in the subject box so I'll know what it's about)