Considering the fact that I had only once eaten Mexican food in my first 21 years of life, I like to flatter myself and think I have become quite the Tex-Mex chef since getting married and moving half-way across the world.
This is a recipe I created by combining my favorite elements from various other recipes, when I needed some enchilada sauce and didn't have any in the house. It is all I have used in years now - I just can't go back to the store-bought kind.
It makes a large batch, but I typically freeze portions of it in quart size freezer bags, to pull out and use as necessary.
The basic idea is that you start with a roux that is thickened with equal parts of flour and chili powder. Then, equal parts of chicken broth and tomato sauce are added for the liquid to make the sauce. Add seasonings, and presto - it's done.
(If you don't know what the heck a roux is, just follow the instructions and pretend to know. Your sauce will be none the wiser, and will still turn out perfect.)
You don't have to use home-canned tomato sauce and homemade broth. That's just what I had in the house, but it works equally well with ready ingredients
1/2 cup (1 stick) butter
1/2 cup mild chili powder
1/2 cup all purpose flour
4 cups chicken broth/stock
4 cups tomato sauce
1 tsp salt (or more to taste)
1 tsp black pepper
2 tsp onion powder
1 1/2 tsp garlic powder
1 tbsp dried oregano
1 tbsp cumin
1. Melt the butter over medium heat in a large, heavy pot.
2. Add the chili powder and the flour, stir to combine. Allow this "roux" to cook for just a minute, until fragrant.
3. Gradually stir in tomato sauce and chicken broth while whisking continuously. The sauce will start out very thick as the dry flour and chili powder absorb all moisture, but you turn the perfect consistency by the time all the fluids are stirred in.
4. Add the seasonings, and simmer for about 10 minutes. Done! Enjoy :)
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