Enchilada sauce

Discussion in 'Sauces, Rubs & Marinades' started by fourthwind, Sep 16, 2009.

  1. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I came across the base to this sauce in a recipe forum, and made a few tweaks that makes this sauce awesome. No more canned sauce for me. This recipe makes enough for a 13 by 9 pan of enchilada's. Make a double batch for anything larger. This works great with left over pulled pork, beef, chicken, or turkey.

    Enchilada sauce

    2 tbsp. shortening
    2 tbsp. flour
    1/4 c. pure ground red chili (I use fresh ground Chili Rojo I get from King Soopers)
    2 1/2 c. beef broth

    1 tsp. salt
    1 to 2 clove garlic, crushed
    ½ tsp Mexican or regular oregano
    ¼ tsp ground comino (cumin)

    Melt shortening over med heat in a saucepan. Add flour and stir until well blended and slightly golden. Remove pan from heat. Stir in broth, blending well. Add seasonings, cook, stirring for at least 10 minutes. Then simmer for at least 5 minutes.


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