In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (this eliminates any bitter taste from the chili powder). Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl. With another whisk, mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce. After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce; whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling. If the sauce sits, it will form a skin on the surface. This is normal; the longer the sauce sits the thicker this skin becomes; peel the skin off and throw it away. It it ends up being too thick, I add some water.
Note- To avoid lumps, I use a cornstarch/water mixture.
Originally Submitted
1/28/2017
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