Enchilada sauce is a quintessential sauce in Mexican cuisine. It is used to cook most of the popular Mexican recipes like enchilada, nachos, quesadillas, burritos, chili beans and tamales. This is a great recipe, which is very versatile and can be used for a good number of Mexican dishes.
So, if you learn this recipe, then you will no longer have to buy costly and unhealthy bottled enchilada sauce from the market. Because then you will be able to make it fresh at your home and you will also be able to control the spiciness of the sauce according to your tastes.
Difficulty level: Easy
Yields per recipe: 1 cup
Time required for preparation: 5 minutes
Time required for cooking: 10-12 minutes
1 wire whisk
1 air-tight bottle
1 cup of low sodium chicken broth
1 tablespoon + 1 teaspoon of olive oil
1 teaspoon of garlic powder
2 tablespoons of tomato sauce
A small pinch of ground cinnamon
2 tablespoons of red chili powder
1 tablespoon + 1 teaspoon of all-purpose flour
½ teaspoon of ground cumin
1/3rd teaspoon of salt
1/5th teaspoon of white granulated sugar
Method of Cooking
1. Place a clean and dry saucepan on the stove and then light up the flame. Set the flame on low and then pour the oil into the saucepan. Let the oil heat up a little. Once the oil starts forming ripples, add-in the flour and whisk the mixture immediately to make the roux. Stir the mixture with a wire whisk until it becomes smooth and lump-free.
Then cook the roux for 2-3 minutes or until it thickens up a bit. Once done, add-in 1 tablespoon of red chili powder and whisk to combine it with the roux. Once the entire chili powder is incorporated into the roux, add the remaining chili powder and stir immediately to combine it.
2. Once the entire chili powder is combined with the roux, slowly add the chicken broth and whisk the mixture constantly while adding it. Whisking the mixture constantly while adding the chicken broth helps to prevent any lump formation.
Whisk and cook the mixture for 2-3 minutes or until the entire roux mixture gets dissolved into the chicken broth. Next, add-in the tomato sauce and stir to combine it with the sauce. Now turn up the heat to medium high and cook the sauce for 2 minutes, while stirring it continuously with the wire whisk.
3. Then add the garlic powder and stir to combine it thoroughly with the sauce. Once the garlic powder is thoroughly incorporated, add-in the ground cumin. Continue whisking the sauce after adding each ingredient to incorporate the ingredients thoroughly.
Next, add-in the sugar, salt and the ground cinnamon to the sauce. Whisk the sauce for 1 minute to incorporate the seasonings and then turn up the heat to high. Let the sauce cook until it comes to a boil and make sure that you whisk it occasionally while it comes to a boil.
4. Once the sauce starts boiling, turn down the heat to medium and simmer it for 4-5 minutes or until it thickens up. Whisk the sauce almost constantly while simmering it and then turn off the flame once you are ready with it.
Once done, let the sauce sit at room temperature for a few minutes or until it cools down completely. You will notice that a thick layer of skin has developed over the sauce as it cooled down. Once that happens, peel off the skin with your fingers and then discard it. Then pour the sauce into an air tight bottle for later use.