Prep 10 mins
Cook 15 mins
This is actually my hubby's recipe (Mr. Fluffster). We love Mexican food and love that dark red enchilada sauce. To us, it's one of the best parts of the meal! So, we tweaked and tweaked and came up with this. You will note that you will need to make a "roux.". **See directions: You can use all water, part water/chicken broth, as I do, or all broth. The more broth you use will thicken the roux; the more water, the thinner. You can experiment with this, but it's equally good, no matter which way you make it. You may use a little water or chicken broth to thin your sauce, should you need to. I recommend using water and broth. This is very easy to make, and I'm sure you will love this sauce! Your family will think you ordered this from a restaurant! If you have any questions, please zmail me! The quantity is approx.
- 9 tablespoons vegetable oil
- 9 tablespoons all-purpose flour
- 1 cup good quality chili powder, plus
- 2 tablespoons good quality chili powder
- 6 cups water (can use chicken broth,or half and half of each)
- 1 (15 ounce) can tomato sauce
- 3 teaspoons salt (can use less,it's up to you)
- 1 1⁄2 teaspoons garlic powder
- 1⁄4 teaspoon cumin (add more or) (optional)
- 1 1⁄2-3 fluid ounces tequila (can use more or less, to taste)
- 1⁄2-1 teaspoon Mexican oregano (optional)
- Heat the oil and brown the flour (roux).
- Add the chili powder to the broth/ water and stir to dissolve.
- Add the water and/or broth mixture to the roux and mix well.
- Add tomato sauce and seasonings to blend.
- Bring to a bubbly boil, stirring frequently.
- Add splash Tequila, if using.
- **For the roux:.
- Heat the oil over medium heat, add the flour, then reduce the heat to low or medium low, and stir constantly until the mixture is browned. Be very careful not to burn the flour, as it is no good if burned. Don't leave the saucepan erven for a minute.