This recipe goes very well with my Easy Potato Enchiladas.
Enchilada Sauce Perfecto
• 1/3 c chili powder
• 3 tsp cocoa powder
• 3 tsp oregano
• 1 T cumin powder
• 1/4 tsp cayenne pepper
• 3 t paprika
• 1/4 c olive oil
• 3 T minced garlic
• 3/4 c flour
• 2 c beef-style broth (follow McKay’s beef flavored directions for 2 cups)
• 6 c water
• 42 oz tomato sauce
In a small bowl combine first six ingredients. Set aside.
In large stock pot add olive oil and garlic, brown on med heat and discard garlic.
Turn heat down to med/low and add flour to create a roux, browning the flour to a light caramel color.
Carefully add the 6 cups of water, whisking after each cup is added to create a smooth sauce without lumps.
Add tomato sauce all at once, whisking until smooth.
Add broth, whisking until smooth.
Whisk in the combined spices, keeping heat at med/low, stirring constantly until just beginning to boil. Remove from heat.
This freezes well if you want to make a larger recipe and then just thaw when you need it.