Mild Enchilada Sauce
I have been researching for a few months. I have always wanted to make my own sauce. I finally came up with a mild, smooth sauce.
I have been researching for a few months. I have always wanted to make my own sauce. I finally came up with a mild, smooth sauce.
- Carbohydrate 51.2339877975021 g
- Cholesterol 0 mg
- Fat 4.33922555803895 g
- Fiber 11.1186444963284 g
- Protein 17.1752733393757 g
- Saturated Fat 0.338779889296786 g
- Serving Size 1 1 Serving (1850g)
- Sodium 8261.93705819323 mg
- Sugar 40.1153433011737 g
- Trans Fat 2.63293755606282 g
- Calories 279 calories
Step-by-step
- In a sauce pan add the chicken broth, tomato sauce, chili powder, garlic powder, cumin, salt and sugar.
- Use a whisk to mix everything together.
- Heat to a boil for about 3 minutes.
- Whisk often to dissolve spices. Whisk often to get a smooth sauce.
- While sauce is on simmer, about 5 minutes or so, in a small bowl add 5 tablespoons water with 5 tablespoons flour.
- Whisk vigorously to avoid lumps.
- Very slowly pour flour sauce into enchilada sauce whisking fast to avoid lumps.
- Whisk while boiling about 3 minutes.
- Turn off heat.
- Sauce is ready to use.
Home cooks frequently commit the error of dumping dry flour directly into hot liquids, creating stubborn lumps that refuse to dissolve. Preventing this requires creating a separate cold slurry of flour and water first, whisking it vigorously before introducing it to the simmering broth. A heavy-bottomed saucepan prevents scorching while the starches swell and gelatinize over heat. Whisking continuously during the final three-minute boil ensures the flour taste cooks out completely, leaving a glossy, velvety texture rather than a pasty mouthfeel. Chili powder and ground cumin form the aromatic foundation, balancing the acidity of canned tomato sauce without demanding fiery heat. Pairing this sauce with rich fillings like shredded pork shoulder, sharp cheddar cheese, or earthy black beans provides a necessary counterweight to the savory profile of the seasoned broth. Store leftover sauce in an airtight glass container in the refrigerator for up to five days, or freeze it for up to two months.
