Tex-Mex Enchilada Sauce
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Submitted by William D. Thornton, CEC, CCE
From the Chef
“This is the way my MOM did it. It is old school yet easy to do.”
3 oz. Vegetable oil (3 tbsp. Manteca) may be substituted
½ cup flour
2 teaspoons ground cumin
6 tbsp chili powder
1 quart water
2 tbsp chicken base ( use beef base for a variation of flavor)
1 tbsp garlic powder
½ teaspoon oregano
1 ½ ounces of tomato sauce
1. Mix the water and chicken or base together and stir until well blended. Set aside.
2. Heat the oil in a thick bottomed 3- quart pot for one minute, stir in the flour, stirring constantly.
3. Cook flour and oil until the mixture begins to brown and gives off a nutty odor: do not allow it to scorch
4. Stir in the chili powder and continue cooking stirring constantly, for another 15 to 20 seconds. Then stir in all of the broth and stir until the mixture comes to a boil.
4. Add the tomato sauce and all spices and bring to a simmer. Then continue cooking until the sauce has thickened, about 20 to 30 minutes.
Please note that the amount of salt you will use will depend on what type of base you use as some are saltier than others.
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