Chipotle Enchilada Sauce

Submitted by Roosie

"This is from "lo" from the Simple Living boards... haven't tried it yet. Just posting here for safekeeping. ;-)"

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 2 cups

ingredients

• 2 tablespoons butter or 2 tablespoons oil
• 2 tablespoons flour
• 1 cup broth (beef or veggie or chicken)
• 1 cup water
• 1 teaspoon cumin
• 3 cloves garlic, minced
• 1 teaspoon oregano
• 3 -4 canned chipotle chiles, seeded and minced
• 2 tablespoons adobo sauce, from can
• 2 tablespoons sour cream

directions

1. Melt the butter in a small saucepan.
2. Stir in flour.
3. Cook this roux until it is light brown.
4. Remove pan from heat and slowly stir in broth.
5. Place pan over medium heat and whisk in water.
6. Add the spices, garlic, chiles, and adobo sauce.
7. Simmer uncovered for 20 minutes.
8. Whisk in sour cream.

Reviews

[Gingernut]

I've given this 3-stars because, as written, this was VERY spicy and tasted mainly of chilis and water. However, I added 1 c. of canned pureed tomatoes to cool it down. With this adaptation, I found it still quite spicy, but much richer and tastier. This would bring it up to 4 or even 5 stars, in my opinion. I also left out the sour cream, so I could freeze what was left over. I put it on as a garnish instead. With the addition of the tomato puree, this made enough sauce to pour over about 15 - 20 burritos. I used the adapted version to make "Hefty-Defty Roly-Poly Weebles Wobbles But They Don't Fall Down Burritos" (#37673) "enchilado" style and it was absolutely restaurant-quality. Yum!