Enchilada sauce

#Mexican #quick #sauce

Red sauce

• 1 cup tomato sauce
• 2 cup broth (chicken or veggie or bullion)
• Roux
  • 2 tbsp flour
  • 2 tbsp of oil or butter
• 0.5 tsp garlic powder
• 1tsp+ of dried onions
• 2 tbsp chili powder
  • Alternatively, you can use paprika and spicy chili powder to taste. If you had a little bit too much spice, throw in 1 teaspoon of sugar
• 1 tsp of cumin
• 1 tsp coriander
• 0.25 tsp salt (or to taste)
• 0.5 tsp oregano

Directions

1. Melt the oil or butter in the pan and throw in the flour
2. Cook and stir consistently on medium until the flower starts turning A little darker into the tans, but not dark brown. It should start to smell a little nutty and Be bubbling. Be careful not to burn the flour
3. Turn the heat to low and stir Around until slightly cooled
4. Throw in the cumin and coriander And salt and toast for 10 to 15 seconds
5. Jump in the broth and then the tomato Sauce and stir
6. Bring up to A simmer on Medium low heat
7. Throw in the garlic powder and dry onions and oregano
8. Simmer for about 5 to 10 minutes until it thickens to your desired thickness
9. Pull off the heat and let it cool down

Tips

• You can make green enchilada sauce with tomatillos as the base instead of the tomato sauce. Either buy crushed tomatillos in a can or whole tomatillos in a can just simmer them down and blend them to form a sauce. With green enchilada sauce, you will likely need something like jalapeños or Anaheim peppers or some kind of Serano pepper for added heat instead of chili powder. You will also want to add about a 2 tbsp of lime juice (fresh squeezed, about one lime)