Easy Enchilada Sauce
An easy enchilada sauce recipe inspired by Emeril Lagasse.
Yield
6 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | cup |
chili powder
|
*
|
| 1 ½ | cups |
chicken broth
|
|
| 6 | ounces |
tomato paste
one can |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
salt
may not be needed if your stock already has salt |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
all-purpose flour
|
|
| 59 | ml |
chili powder
|
*
|
| 355 | ml |
chicken broth
|
|
| 173.4 | ml/g |
tomato paste
one can |
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
salt
may not be needed if your stock already has salt |
|
Directions
Heat a medium saucepan over medium heat. Add the oil, then add the flour and stir with a wooden spoon constantly for about one minute.
Add the chili powder and cook for 30 seconds. Slowly incorporate the stock, tomato paste and spices. Bring to to boil, stirring constantly and reduce heat to low and continue cooking for 15 minutes.
The sauce will thicken and become smoother. Taste and adjust salt.
