Recipe For Enchilada Sauce

In a medium saucepan over medium heat heat oil.

Recipe for enchilada sauce. Bring to a boil reduce heat to low and simmer for 15 to 20 minutes. Sprinkle in the flour and cook for several minutes. Mix together and then stir in the water.

Stir flour and chili powder into the oil. Add the chicken broth tomato sauce chipotle chiles hot chili powder cumin and salt and pepper to taste. Use in place of canned enchilada sauce.

Add the chocolate to the pot and reduce heat to low. To a saucepan add olive oil once the oil is heated up add flour stir and cook for 1 minute. Ingredients to make enchilada sauce are taken.

Gradually stir tomato sauce water cumin garlic powder onion powder and brown sugar into the flour mixture respectively. Add onion oregano chili powder basil ground black pepper salt cumin parsley salsa and tomato sauce. Cook and stir until smooth.

Extra enchilada sauce will keep well in the refrigerator for up to 5 days. Transfer the chiles 2 1 2 cups of the chile water the garlic and onion to a blender and blend for a couple of minutes. Gradually stir in tomato sauce water cumin garlic powder and onion salt into the flour and chili powder until smooth and continue cooking over medium heat approximately 10 minutes or until thickened slightly.

Add the enchilada sauce along with 1 tablespoon mexican oregano 1 teaspoon cumin 2 teaspoons salt and some freshly cracked black pepper. Add flour and chili powder and stir until fragrant 1 minute. Slowly whisk in tomato sauce then add broth.