Enchilada Sauce

Yield: 500 ml
Time: 15 minutes

2 tbsp vegetable oil
2 tbsp all-purpose flour
3 tbsp chili powder
500 ml chicken broth (low sodium)
½ tsp salt

Directions

Heat oil in a sauce pan over medium heat.  Add the flour and whisk until thoroughly integrated and allow to simmer for a minute.  Add chili powder and salt and whisk until fully incorporated.  While whisking, slowly add chicken broth until fully mixed and no lumps are visible.  Continue simmering for 5 minutes, stirring regularly.  Remove from heat and allow to cool.  If storing, place plastic wrap directly on surface of sauce to prevent skin from forming.

Chef’s Notes:

“Chili powder” is a blend of ground chiles (usually Ancho), plus other spices (e.g. cumin, granulated garlic, oregano and salt). As the name indicates, it is a spice blend for making chili.

If want to use specific ground chiles (e.g. Ancho, Guajillo, Mulato), substitue chili powder with an equal amount of ground chiles, then add the following and mix thoroughly:

1 tsp ground cumin
1 tsp granulated garlic
1 tsp dried oregano