This quick and easy recipe comes together in about 10 minutes. It's bold and flavorful and will give your enchiladas an authentic taste! If you don't have any enchilada sauce on hand or you're wanting to elevate your cooking this recipe is for you. You will never go back to using the canned version again!
Ingredients
- ¼ cup canola oil
- ¼ cup all-purpose flour
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons ground cumin
- ½ teaspoon dried Mexican oregano
- 7 teaspoons ancho chile powder - (2 tablespoons + 1 teaspoon)
- 1 cup beef broth
- 1 cup chicken broth
- 1 tablespoon tomato paste
Instructions
- Heat the oil in a medium-sized skillet over medium heat.
- Stir in the flour to create a thick roux.
- Continue to cook and stir for another 1-2 minutes.
- Stir in the tomatoes paste and cook for another minute.
- Stir in the spices and cook for another 30 seconds.
- Slowly add the broth, stirring to create a smooth sauce.
- Continue to heat while stirring for several minutes until the sauce is slightly thickened. Keep the heat to just below a simmer.
- Pour into a jar to store or use to make enchiladas.