I’m a big fan of enchiladas, but none of the canned sauces I’ve tried came anywhere close to what I can get in local restaurants. When I researched how to make my own, I learned that enchilada sauce isn’t really native to Mexico, it’s Tex-Mex. It’s what happens when you take Southern-style gravy and add chili powder to it. It’s chili gravy!
The problem now is, since I made the first batch at home, I can’t stand the thought of buying the canned stuff, and I don’t think anybody here would let me any more, so I’m stuck making it by hand every time we need some. Luckily, it doesn’t really take very long to make.
- 1/4 cup lard (or vegetable oil, though I don’t care for it that way)
- 1/2 cup all-purpose flour
- 4 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon Cajun seasoning (Emeril’s Essence or similar)
- 4 cups chicken broth (homemade stock is awesome, from bouillon is fine)
- additional salt to taste
- Melt lard in large saucepan.
- Add flour, and whisk to make a roux. Cook until blonde.
- Turn heat to low, and whisk in spices.
- Stir in broth, and return heat to medium. Whisk until fully thickened.
- Adjust seasoning, if necessary.
- Serve hot over enchiladas or chile rellenos.