Enchilada Sauce

Prep Time: 15 mins | Cook Time: 30 mins | Course: Dinner | Yield: 3 quarts

A very mild-mannered yet flavorful sauce, ready for you to make enchiladas, huevos rancheros, enchilada soup or whatever else you use enchilada sauce for. Freezes well in jars or ice cube size.

3 oz pkg California chili pods, stemmed and seeded

½ cup olive oil

1 cup flour

5 cups water

1 cup chicken broth

1 Tbsp chili powder

1 Tbsp garlic granules

1 Tbsp onion powder

1 Tbsp cumin

1 Tbsp oregano

2 tsp salt

Pepper, to taste

1 cube caldo de tomate, optional

Cut stem off chili pods and shake/scrape seeds out. Place pods in a large bowl and add water to cover. Let soak for a few minutes while you measure your other ingredients. Place pods and enough of the soaking liquid in a blender to puree. 

In a large skillet, whisk oil and flour together for about 2 minutes, until the flour is coated with oil and beginning to brown a bit. Begin adding water and broth one cupful at a time in a steady drizzle while whisking to prevent lumps. Stir in seasonings and chili sauce from the blender. Sauce will thicken to a gorgeous red sauce.

https://denosdiner.com/dinner/beef-enchiladas