An easy homemade enchilada sauce.
- 2 Tbsp. unsalted butter
- 2 Tbsp. flour
- 2 Tbsp. ancho chili powder
- 1 Tbsp. chipotle chili powder
- 2.5 cups vegetable stock
- 6 oz. tomato paste
- 1 tsp. oregano
- 1 tsp. cumin
- salt and pepper to taste
- Melt butter in a medium saucepan over medium heat.
- Whisk flour into melted butter to form a roux. Let cook for 1 minute.
- Whisk chili powder into roux.
- Slowly add stock to saucepan, whisking constantly to work out any lumps.
- Bring sauce to a simmer, then whisk in tomato paste, oregano, cumin, salt, and pepper. Whisk until you have a smooth sauce, and let sauce simmer for 10-15 minutes until it’s thickened to your desired consistency.
- Serve immediately or cool and store in the fridge for up to a week.
You can substitute any kind of chili powder you have on hand – I didn’t have plain ol’ chili powder, so I used a combination of ancho and chipotle chili powders (and I actually kind of loved it).
Feel free to increase or decrease the amount of chili powder in this recipe based on your personal taste and spice preferences.
Use chicken stock in place of the vegetable stock if you like.