Description
A rich, smoky, and velvety red enchilada sauce made from a traditional flour roux and bloomed spices. Perfect for enchiladas, chilaquiles, or as a savory dip.
Ingredients
Scale
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- 2 cups chicken broth
- 1/2 tsp salt (to taste)
Instructions
- Heat oil in a medium saucepan over medium heat until shimmering.
- Whisk in flour and cook for 1-2 minutes until pale gold.
- Stir in chili powder, cumin, garlic powder, and onion powder; cook for 45 seconds.
- Slowly whisk in chicken broth, ensuring no lumps form.
- Simmer on medium-low for 5-10 minutes until thickened.
- Stir in salt and remove from heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican-American