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|Recipe name||Enchilada Sauce|
|No image available|
|Main ingredient||Chili Powder|
|Number of servings||1|
|Time required||20 min|
|Ingredients||2 tablespoons vegetable oil (any neutral oil)|
2 tablespoons all-purpose flour
4 tablespoons chili powder ("American" chili powder like McCormick or similar white-people spice blend)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cups chicken or vegetable stock
|Directions||Make your roux: Heat your oil (or butter) in a saucepan. Then whisk in the flour until combined, and cook for 1 minute or so.|
Stir in seasonings: Then add in the chili powder, garlic powder, salt, cumin and oregano and cook for 1 more minute. This will help toast the spices just a bit.
Whisk in broth: Next, gradually whisk the broth in your sauce (adding it slowly, kinda like making cheese sauce) until most of the clumps have dissolved and the sauce is smooth.
Simmer and reduce: Bring the sauce to a simmer, then reduce the heat and let it continue simmering until the sauce reaches your desired consistency. I like mine just slightly thickened, but you can let your simmer for longer if you would like it to be really thick.
|Notes||As written the recipe is very mild. Could heat up with a pinch of cayenne pepper.|
Can be used in regular enchaladas, or for the quinoa enchalada casserole dish
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