Enchilada Sauce
266kcal4.9g protein22.3g fat15.7g carbs~$0.95/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten
Restrictions
ContainsglutenIt is in an ingredient you cannot leave out.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 3 tbsp | vegetable oil |
| 3 tbsp |  flour |
| 3 tbsp |  chili powder |
| 1 tsp |  cumin (ground) |
| ½ tsp |  garlic powder |
| ½ tsp |  oregano (dried) |
| 2 tbsp |  tomato paste |
| 2 cup |  chicken stock |
| ½ tsp | salt |
| 1 tsp |  vinegar |
Optional
Not counted above. The dish works without them.
| ½ tsp |  cocoa powder (rounds the chile) |
Steps
- Whisk2 minmedium, until it smells nuttyflour into hot oil — the roux is the body of a chili gravy; unlike a white sauce it wants a minute of real color, because pale roux tastes of paste under this much spice
- Toast1 minmedium, stirring constantly+ chili powder + cumin + garlic powder + oregano directly into the roux — the fat blooms the ground chiles the way soaking blooms whole ones; it will look alarmingly dark and thick, which is correct, but it goes from bloomed to scorched in seconds, so the stock stands ready
- Whisk2 minstock in a stream+ tomato paste, then stock added slowly against the thick base — dumped at once it lumps; streamed in it opens into a smooth pourable sauce
- Simmer8 minlow, until it coats a spoonwith salt, until spoon-coating but still pourable — it thickens again over the enchiladas in the oven, so a sauce that looks perfect in the pot bakes into sludge
- Season1 minoff heat+ vinegar — a teaspoon of acid at the end does what more chili cannot: it lifts the whole sauce and keeps the spice from sitting flat and heavy