I will never buy enchilada sauce again. There is always too much salt, never enough spices, and I don’t appreciate the level of heat when I have to pick between mild (too little) and hot (too much). I prefer a more subdued, whole-mouth spice, whereas much of the current enchilada sauces utilize cayenne pepper to supply heat. Cayenne is just painful too me and not enjoyable.
- 2 c chicken stock
- 2 tbsp butter
- 2 tbsp flour
- 2 tsp chile powder
- 1 tsp cumin
- 1/2 tsp sugar
- 1/2 tsp cinnamon
- 6 oz can tomato paste
- 6 oz water
1. Place a medium sized sauce pan over medium high heat. Melt the butter. When the butter is melted, add the flour and whisk together. Allow the roux to cook, constantly whisking, until the color changes from pale yellow to dirty blond.
2. Add the chile powder, cumin, sugar, and cinnamon to the roux. Whisk together. Add the chicken stock to the spiced roux and whisk together. Increase the heat to high and bring the liquid to a boil.
3. When the mixture has thickened slightly, add the tomato paste and water to the sauce. Whisk until the tomato paste has been incorporated into the sauce. Bring the sauce back to a boil and then reduce the heat to simmer. Allow the sauce to simmer for at least 10 minutes.
4. Use the sauce immediately or allow to cool. This sauce will keep fresh in the refrigerator for up to a week or you can freeze in an airtight container.