Wonderful enchilada sauce with a serious Tex-Mex flavor. It is an adaptation of a Robb Walsh recipe from the Homesick Texan. A real hit at Pete’s house!
Servings: 2 cups/1 pintPrep Time: 30 minutes Cook Time: 20 minutes
1/4 cup lard (or vegetable oil)
1/4 cup flour*
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
2 cups chicken broth (water or vegetable broth)
Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.
*Several members have tried thickeners other than flour for thickening. mommy2kai reports that masa flour (aka masa harina, corn flour etc) works well to make this gluten free. CindyP reports that ClearJel also works well. Both report no change in flavor.
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