This is my kickin’ Enchilada sauce that is just too good for words, but I’ll give you two… AWESOME SAUCE!!!
I’ve played about with a lot of ingredients, talked to a lot of people South of the Border, and tried it with over a dozen different chili powders… Today was my final test… I’ll give you a hint: 90% of this rests on the type of chili powder you use, but more on that later.
3Add the olive oil to a saucepan over medium heat.
4Add the diced onions and red bell pepper.
5Sauté, until softened… but not browned, about 5 – 6 minutes.
6Add the garlic and stir until fragrant, about 1 minute.
7Add the tomato paste, and stir for about 2 minutes.
8Add the chili powder, cumin, and paprika, and then stir to combine, about 1 minute.
9Chef’s Note: I tried this recipe with over a dozen different chili powders, and the one that I think takes it WAY over the top is: New Mexico Red Chile (loschileros.com). I get it shipped in, and it is totally worth it. It comes in heat levels from 1 to 5, and in this recipe I’m using heat level 3.
10Whisk the flour into the stock, or water.
11Add the stock or water, and the tomato puree, and stir until fully incorporated.
12Take the mixture to a light simmer, and cook for 15 minutes, it should be slightly thickened
13Chef’s Note: At this time add the cayenne pepper, to taste.
14Chef’s Note: Remember good chefs cook and taste, cook and taste. If you’re using a hotter brand of chili powder, you might not need so much cayenne pepper.
15Remove from heat, and place into a blender fitted with an S-Blade.
16Blend until pureed, and then reserve.
17Chef's Note: This sauce goes great, as is, for pork, chicken, or beef enchiladas... it also works in Mexican casseroles, but you might need to thin it a bit with more stock.