Homemade Enchilada Sauce
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour*
- 1 teaspoon kosher salt
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 teaspoons chili powder
- 2 tablespoons Imperial Sugar Dark Brown Sugar
- 2 tablespoons tomato paste
- 3 1/4 cup low sodium broth (beef, chicken or veggie)
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Heat butter in a medium saucepan over medium heat.
- Add flour and cook about 2 minutes or until flour/butter mixture turns a golden hue. Mixture will be thick.
- Add salt, garlic powder, onion powder, cumin, oregano, chili powder, and brown sugar; stir to form a thick paste.
- Using a whisk and stirring constantly, slowly add tomato paste and broth. Stir until smooth and no lumps remain.
- Bring sauce to a bare simmer and cook, stirring occasionally, about 10 minutes and sauce has slightly thickened.
- Remove from heat and use immediately or store enchilada sauce in a clean glass jar for up to 2 weeks in the fridge.
Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.