posted by Saucy on Dec 20
Authentic Mexican sauce recipes can be very involved. They build layers and layers of flavors that excite every area of the palette. There are times though when you want that burst of flavor but don’t have the time required to build everything from scratch. In those circumstances we look to short cuts like using chili powder rather than processing your own fresh chilies. While these don’t produce the flavors to the same depth as doing everything from scratch, they satisfy the craving in a pinch. The enchilada sauce recipe below is a good quick basic red enchilada sauce.
2 tablespoons Olive Oil
2 cloves Garlic, minced
1 small Onion, minced
3 tablespoons Flour
2 tablespoons Ancho Chili Powder
1 teaspoon of Cumin
1 teaspoon Dried Oregano, Mexican preferred
1/8 teaspoon Cayenne Pepper
1/2 teaspoon Salt
2 cups Beef Broth
Heat the oil in a heavy saucepan. Saute the onion and garlic in the oil until soft. Stir in the flour. Heat for 1-2 minutes. Add the remaining ingredients. Bring to a boil, reduce the heat and simmer for 10 minutes.
Place all the ingredients in a blender or food processor and puree until smooth. Strain the mixture. If the sauce is too thick you can thin it out with a little more broth. Serve over enchiladas. This enchilada sauce recipe can be store for up to 3 days refrigerated.