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Trusted Contributor
Posts: 1,136
Registered: ‎06-25-2018

1/2  c flour

 

1/2 c butter

 

16 oz chicken broth

 

8 oz can of tomato sauce

 

chipolite pepper in  adobe 

 

 combine flour and butter in a saucepan.  make a roux cook for about 3 minutes or until flour is cooked.

 

add  chicken broth and tomato sauce and cook until thick.  add adobe sauce with peppers to taste..  i use about 3 T and one pepper but add as desired.

 

store any leftover in fridge.

Honored Contributor
Posts: 13,019
Registered: ‎03-09-2010

Re: recipe enchilada sauce

[ Edited ]

I'm not big on chipotles en adobo, but still like it a bit spicy:

 

1 tsp vegetable oil

1/2 tsp salt

1 cup chopped onion

1 tbsp minced garlic

2 tbsp chili powder

2 tsp cumin

1 tbsp sugar

16-oz can tomato sauce

1 cup water

 

Cook oil, onion, and salt in covered saucepan over medium-low heat for 10 minutes, stirring often.  Stir in garlic, chili powder, cumin, and sugar to mix.  Stir in tomato sauce and water, then simmer over medium heat until slightly thickened.

Pour sauce through mesh strainer into bowl.

 

  

 

 

Respected Contributor
Posts: 2,162
Registered: ‎03-11-2010

Re: recipe enchilada sauce

[ Edited ]

In a saucepan put 2T flour and 2 T oil, cook together to get rid of raw taste. Add 2 T chili powder. Then add salt, pepper and garlic powder to taste.  Then slowly whisk in 1 cup chicken broth, cook til it thickens. 

Respected Contributor
Posts: 3,994
Registered: ‎03-09-2010

I love texmex chilli gravy:

  • 1/4 cup lard or vegetable oil
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon powdered garlic
  • 2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 tablespoons
  • chili powder
  • 2 cups beef broth, chicken broth, or water

Notice no tomato.  Just a wonderful brown yummy gravy to go over tamales or enchilladas.