A few weeks ago, I resolved to try to cook at least one new thing (something that I had never cooked before) each week. Making enchiladas from scratch was my most recent attempt at fulfilling this. the following is the recipe that I used to create my very own sweet and spicy red enchilada sauce.
- 2 tbsp vegetable oil
- 2 tbsp flour1 14.5 oz can whole tomatoes
- 3 cloves garlic
- 1 chipotle pepper in adobo
- ½ tbsp adobo sauce (from peppers)
- ½ tsp salt
- ½ tsp cumin
- ¼ tsp oregano
- ¼ tsp cinnamon
- 1 cup chicken stock
In blender or food processor, combine tomatoes, garlic, pepper, sauce, salt, cumin, oregano and cinnamon, and puree.
Heat oil in a small saucepan over med-high heat.
Add flour, and whisk the mixture to make a simple roux.
Whisk in tomato mixture and chicken stock, and stir constantly over medium heat to remove any lumps.
Reduce heat to medium-low and simmer for 15-20 minutes until the sauce reduces and thickens.