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A delicious Authentic Mexican Enchilada Sauce Recipe. What are you thinking? Pull out the blender, soften the chiles, wait for them to cool before you puree. Strain the sauce through a cheese cloth. Not even close. Read on to find out.
This recipe came about when some unexpected guests (a family of six) stopped by right about dinner time. I was in a panic. It was dinner time. I couldn’t just send them away without any food. But, I didn’t have enough of anything to feed that many people.
Lucky for me I found some ground beef. I Always have cheddar cheese and an onions on hand. But no Authentic Mexican Enchilada Sauce Recipe. I Knew how to make Authentic Mexican Enchilada Sauce Recipe, but didn’t have the time or the chilis to do it. So, I improvised and came up with this recipe, which I had never even thought of as a short-cut before.
I was still a bit embarrassed because I was caught unprepared. Nevertheless, things went well and everyone raved about my enchiladas.
If I have the time, I prefer to make my own enchilada sauce. However, in a pinch I will use canned.
Authentic Mexican Enchilada Sauce Recipe
- 3 tbls of canola oil or lard
- 1 tbl of all-purpose flour
- 2 1/2 cups of water (if you have bad tasting water where you live, use bottled water for this sauce)
- 1 tsp chicken base (can be bought at any restaurant food supply) or chicken flavor bouillon powder
- 3 to 4 tbls red chili powder
- 1 tsp garlic powder
- 1 to 2 tbls of tomato paste
- Heat canola oil in saucepan or frying pan over medium heat. Add flour and make a roux. Cook until light brown, about 10 to 12 minutes. Slowly add water and stir vigorously to combine. Add chicken base, chili powder, garlic powder and tomato paste. Continue cooking until sauce begins to bubble and thicken. Lower heat and cook another 5 minutes. Taste for seasoning and add salt at this time, if needed.
- I also use this sauce over rice, chili rellenos and burritos.
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