Smoky Chipotle Enchilada Sauce
A rich and smoky enchilada sauce that brings a burst of robust flavors to your favorite Mexican dishes. This sauce combines the smoky heat of chipotle peppers with the earthiness of cumin and garlic, perfect for enchiladas, tacos, or as a unique topping for grilled meats.
Prep time: 5 minutesCook time: 10 minutesServes: 8
Ingredients
2 tbsp vegetable oil
2 tbsp all-purpose flour
3 tbsp chili powder
1 tbsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
2 cups chicken stock
1/4 cup tomato paste
2 tbsp chipotle in adobo sauce, chopped
1 tbsp apple cider vinegar
1 tsp salt
1/2 tsp black pepper
Instructions
1. In a medium saucepan, heat the vegetable oil over medium heat.
2. Add the flour and whisk continuously for about 1 minute until it begins to brown.
3. Stir in the chili powder, cumin, garlic powder, onion powder, and oregano, cooking for another 30 seconds to bloom the spices.
4. Gradually whisk in the chicken stock to avoid lumps.
5. Add the tomato paste, chipotle in adobo sauce, apple cider vinegar, salt, and black pepper.
6. Bring the mixture to a simmer, stirring frequently, and cook for about 10 minutes until thickened to desired consistency.
7. Taste and adjust seasoning if necessary before serving or storing.
Storage
Store the sauce in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Reheating
Reheat the sauce gently in a saucepan over low heat, stirring occasionally until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
