Red Enchilada Sauce

Ingredients

2 tbsp —olive oil
2 tbsp —butter
½ cup —diced yellow onion
3 – 4 tbsp —all-purpose flour
2 tbsp —ground chili powder
2 tsp —ground cumin
½ tsp —chipotle
½ tsp —freshly ground black pepper
¼ tsp —dried oregano
—cayenne to taste
—small pinch cinnamon
3 —cloves minced garlic
2 tbsp —tomato paste
2½ cups —chicken broth
—salt to taste

Method

Prep

  • Roughly dice ~1⁄2 cup onion

Cook the sauce

  • In a medium sauce pan, melt 2 tbsp butter with 2 tbsp olive oil
  • Add diced onion and pinch of salt
  • Cook for until smallest pieces of onion start to turn golden brown
  • Add 3–4 tbsp flour, 2 tbsp chili powder, 2 tsp cumin, 1⁄2 tsp chipotle
  • Also add 1⁄2 tsp black pepper, 1⁄4 tsp dried oregano, cayenne to taste, and a small pinch of cinnamon
  • Cook for 3–4 minutes to remove the raw edge of flour and toast the spices
  • Add the garlic and tomato paste
  • It will clump up, stir and smear together with a spatula for a few minutes
  • Whisk in cold chicken broth
  • Let simmer for at least 10 minutes
  • Taste for seasoning
  • Optional: blend with an immersion blender

References