The flavor of this enchilada sauce is so superior to any canned version I have ever eaten, that there is really no comparison. It is definitely spicy. The perfect level of heat for our family. You could cut the chipotle powder in half for a milder sauce, however.
- 1/2 cup + 2 Tablespoons oil (I use avocado. Choose your favorite.)
- 1/2 cup all-purpose flour
- 3 Tablespoons chili powder
- 1 Tablespoon chipotle powder
- 5 teaspoons teaspoons ground cumin
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon dried oregano
- pinch of cinnamon
- 1/3 cup Caldo de Tomate
- 6 cups chicken stock
- 1 Tablespoon apple cider vinegar
- Add the flour and all the spices to a medium-size sauce pan.
- Whisk in the oil and continue stirring until everything is thoroughly combined. You will have started a thin, spicy roux.
- Begin heating your roux over medium heat and cook for 1-2 minutes, to toast the spices and cook out the flour taste.
- In a separate bowl, dissolve the Caldo de Tomate and vinegar in the chicken stock.
- As the roux begins to bubble and thicken slightly, add the chicken broth mixture to the pan. Stir constantly until everything is combined and the sauce is smooth, with no lumps.
- Reduce the heat to low, just to keep the sauce simmering, and let it cook down for 5 – 7 minutes. Though it is not a super thick sauce, it WILL thicken slightly. (Don’t think gravy, but something more the consistency of hot syrup. It will easily coat the back of a spoon, before slowly dripping off.)
- Remove the sauce from heat and use in your favorite recipes, like my Family Favorite Enchilada Casserole.
This recipe usually makes 6 or 6 1/2 cups of sauce for me. That’s the equivalent of about 3 (15 oz) cans purchased at the store. You could cut the recipe in half if you need less; but this sauce freezes well, so any leftovers are easy to store. Having it pre-made saves time the next time you need some.
- Category: sauce
- Cuisine: Mexican