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Enchilada Sauce Recipe


2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
4 cloves garlics, minced
6 ounces all-purpose flour
1 1/2 cups low sodium chicken broth
28 ounces tomato sauce
1 1/2 teaspoons cumin
1 1/2 teaspoons ancho chili powder
1 teaspoon paprika
serving kosher salt
1/4 teaspoon chipotle chili powder
dash black pepper


  1. Combine the butter and olive oil in a saucepan over medium-low heat.
  2. Once the butter has just melted, add the garlic and cook for 2 - 3 minutes, until the garlic is fragrant. 
  3. Sprinkle the flour into the pan, and whisk to form a paste. 
  4. Cook the flour mixture (called a roux) for another 2 - 3 minutes, until it turns a golden brown color. 
  5. Gradually add the broth to the pan, whisking continuously to incorporate the liquid and break up any lumps. 
  6. Increase the heat to medium-high, and continue whisking until the mixture comes to a boil (4 - 5  minutes).
  7. You will notice that the sauce will start to thicken. Reduce the heat to low and stir in the tomato sauce and spices. 
  8. Continue to simmer for about 10 - 15 minutes, stirring occasionally. The sauce should be thick and smooth.
  9. Remove from the heat, taste, and adjust the seasonings. Season with salt and pepper to taste.




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