This recipe is adapted from Rockin' Robin over at cooking mexican recipes. Robin grew up in a Mexican Restaurant. Okay, probably not literally, but you get the point. Visit her site to learn more about her. I was wondering if this sauce would be too spicy (as in hot) for my little ones and contacted Robin. She got back with me within the same day and was very helpful. This sauce definitely has alot of flavor! I did think it was a bit too much for my kids, but I've made the adjustments here for our liking. You can check out the original recipe at Robin's site, and you should. She has a video on making this sauce, and lots of tips about mexican cooking in general. And you know I love Mexican! A special thanks to Rockin' Robin for all you do! Make sure you leave her a comment telling her I sent you! Okay, on to the recipe:
2 cups Chicken Broth
2 Tbs Chile Powder (use 1/4 cup if you like lots of flavor)
1 tsp ground cumin
2 tsp garlic powder
3/4 tsp salt
1 pinch of ground cinnamon (less than 1/16 of a tsp)
a little less than 1/2 tsp sugar
3 tbs plus 1/4 tsp flour
3 tbs vegetable oil
In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour.
Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed.
Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition. Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3 to 5 minutes.
Turn off the heat, this enchilada sauce recipe is done.
You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.