Thanks Robert! I would like to see the enchilada sauce recipe. I might to trying it again this weekend.
Apologies for the delay in getting back to you on this. Been a bit preoccupied the past few days. This recipe seems very involved and difficult but it's actually super easy and comes together real quick. Takes longer to get everything out than it takes tomake the sauce....but it in incredible!! 100% legit. Hey Brian (
) as much as you love Mexican food, you might wanna take a look at this one buddy.
3 tablespoons olive oil
3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
1 tablespoon ground chili powder
1 1/2 teaspoon guajillo pepper
1 teaspoon ancho pepper
½ teaspoon arbol pepper
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
1/2 teaspoon salt, to taste
2 tablespoons tomato paste (I just use ketchup)
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste
This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
Honestly, super simple to make but be sure to have EVERYTHING out and ready to go before starting to put it together.