A rich and flavorful enchilada sauce made from scratch, perfect for elevating your Mexican dishes with authentic taste and aroma.
Enchilada sauce has deep roots in Mexican cuisine, traditionally used to enhance the flavors of the staple dish, enchiladas, dating back to the Aztec civilization.
1. Heat the vegetable oil in a saucepan over medium heat.
2. Add the flour and whisk continuously for about 2 minutes until it turns golden brown.
3. Stir in the chili powder and cook for an additional 30 seconds.
4. Gradually whisk in the chicken broth, ensuring no lumps remain.
5. Mix in the tomato paste, oregano, cumin, garlic powder, onion powder, cayenne pepper, and salt.
6. Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
7. Adjust seasoning as needed and remove from heat.
Allow the sauce to cool completely and store in an airtight container in the refrigerator for up to one week.
Transfer the desired amount of sauce to a saucepan and reheat gently over low heat, stirring occasionally until heated through.
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