How to Make authentic mexican enchilada sauce recipe ? very simple and yummy
Prep Time 15minutes
3tbls of canola oil or lard
1tbl ofall-purpose flour
2 1/2cups ofwater(if you have bad tasting water where you live, use bottled water for this sauce)
1tspchicken base(can be bought at any restaurant food supply) or chicken flavor bouillon powder
3 to 4tblsred chili powder
1 to 2 tbls oftomato 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.
Tip: This sauce freezes well and will keep easily for 2 months.