Sometimes the canned stuff has it’s place and some times it does NOT- especially when it comes to enchilada sauce. For me, canned enchilada sauce is pretty much acceptable for using it in things, but not at all for enchiladas. Just my opinion. Maybe it’s because I don’t have many options near me when it comes to canned enchilada sauce. Trader Joes? Where’s that? I have no idea where the nearest TJ’s is but it’s gotta be far. Ok so I just looked it up, it’s 76 miles away. No, thank you.
For example, I use canned enchilada sauce when I make Pozole. It’s convenient and adds a great zippy flavor, but I can’t bring myself to pour it over homemade enchiladas. Seriously, guys. If I’m going to take the time to roll enchiladas, I’m going to take the time to make a good enchilada sauce. And here’s the good news: It doesn’t take much time or effort to make a really fantabulous enchilada sauce, especially if you have the Mexican Spice Kit because all the spices you need are in the kit. Grab a saucepan and some other staple ingredients and you’re ready to go. Here’s another piece of good news: it freezes well. In fact, these pictures are of frozen enchilada sauce I heated up in the microwave. I really don’t, however, know how long it will last in the freezer. This was only frozen for a week, but I’d say a month should be good, maybe up to 6. Use your judgment if you decide to freeze this.
I have one other thing I want to say about this yummy sauce… the vinegar and the cinnamon are a MUST! No vinegar, and it tastes like something’s missing; the cinnamon adds a great flavor. If you’re skeptical on the cinnamon, start with 1/8 tsp. and go from there. So what are you waiting for? Heads up…. Tasty enchilada recipe coming soon!!!
Check out this 1 minute video of me whipping up this awesome sauce!
- 2 Tbsps. oil
- 2 Tbsps. flour
- 2 ½ cups chicken or beef broth
- 3 Tbsps. tomato paste
- 1 tsp. white vinegar
- 2 tsps. chili powder
- 1 ½ tsps. sugar
- 1 tsp. each ancho chile powder, garlic powder
- ½ tsp. each crushed red pepper, cumin, Mexican oregano
- ¼ tsp. + ⅛ tsp. cinnamon
- ¼ tsp. salt
- Heat oil in a medium sauce pan on medium heat. Add flour and mix well with the oil. Stir constantly for about a minute to make a roux.
- Stir in remaining ingredients and mix well. Bring to a boil on high heat. Reduce heat to medium/low to low and simmer 15-20 minutes until the sauce thickens. Stir occasionally.
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