Tex-Mex in my house meant Old El Paso taco kits. Occasionally, we’d ditch the yellow box for the blue box of Ortega. Variety is the spice of life, eh?
My junior year of high school, I got the crazy idea (at least, according to my mom) to make enchiladas from scratch. I cringe thinking about the recipe I used. And, yet, it was so much better than canned enchilada sauce.
My exposure to Tex-Mex is substantially more broad and so is my exposure to real Mexican food!
I’ve tried a few recipes over the years but this is the one I keep coming back to. Yes, I’ve used canned sauce at various points. But I regret it every time!
- 4 tablespoons oil
- 4 tablespoons masa harina
- 1 1⁄2 tablespoon ground chili powder (I usually round up to 2 T.)
- 2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- Pinch cinnamon, optional but don’t be scared of it!
- 3 tablespoons tomato paste
- 3 cups chicken broth (or vegetable or beef broth)
This sauce comes together quickly once you get started, so measure the flour and spices before you heat your oil.
Heat the oil over medium heat for 3-5 minutes. Pour in the flour & spice mixture, whisk constantly for 3-5 minutes. You will start to smell the spices and the colors will deepen. Watch it & don’t walk away!
Add the tomato paste, stir to combine and cook 1-2 minutes. Whisk in broth, a bit at a time, and stir until lump-free. Continue adding broth.
Bring enchilada sauce to a simmer and cook, whisking often, for 7-10 minutes. When the sauce covers the back of a spoon and the sauce is thicker (but not *thick*), remove from heat. The sauce will thicken slightly as it cools.
To freeze, pour into freezer safe jars or bags and let cool before freezing. To use, let thaw 2-3 hours and then warm gently (on low) on stove.