Prep 0 mins
Cook 15 mins
This is my favorite enchilada sauce. It's easy, ingredients are always in my kitchen, and tastes great! It can be doubled, tripled, quadrupled, depending on your needs.
- 6 tablespoons vegetable oil
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 4 tablespoons flour
- 4 cups water
- 2 teaspoons vinegar
- Combine everything in a large skillet.
- Simmer on low for approximately 15 minutes.
A great start to get me to authentic enchiladas. I lost the recipe my friend from South Texas shared and started my hunt. This one is similar. Here are the changes I made. My family ate every bite, even my 14 month old twins and 4 year old. Heat the oil and whisk in 6 T flour. Cook until light brown. Stir in spices (more chili powder, less cumin, add garlic powder) then whisk in 2/3 the amount of liquid (I used stock and left out the vinegar.). I can't wait to make this again!
I have been looking for an enchilada sauce without tomato for years. One like our favorite Mexican restaurant. I found it. I made a few changes---I added 4 reduced sodium chicken bouillion cubes and a little garlic powder. I will add more flour next time, it's a little thin. And I made it one evening and served the next day and the flavor had improved greatly. Really a good sauce.