I’ve just accepted that when I make Mexican food it will never be pretty. And you know what? That’s okay, as long as it tastes good I can still be happy with myself.
You know when you go to the ‘ethnic’ section in your grocery store? They’re got curry, recipe, fun Mexican soda (which I’m slightly obsessed with), and enchilada sauce? Yeah, that is M’s shit. He LOVES that aisle. Further more, he will eat $1 enchilada sauce with anything. Chips, veggies, cheese. You name it, he’s tried it. So when I told him I wanted to try and make a less spicy version of that enchilada sauce he says, “well, you’ve got a tall order to fill because I love that stuff’. At first I thought I was joking, but then I saw the look on his face, and it was all business.
2 tbsp extra virgin olive oil
2 tbsp flour
3 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
2 cups veggie broth/stock (I would suggest stock for more flavor, but all I had was broth on hand)
To start, heat your oil in a small saucepan on low heat. Wait a few minutes then whisk in your flour in very small increments at a time and do the same for your spices once your flour is fully incorporated. It’ll make like a weird ball of oil and spices but once it’s all mixed, add in your broth/stock in thirds and make super your spices are completed mixed in. My first time making this I ended up with soupy sauce and a lump of spices, which was not fun. Simmer that bad boy for about 15 minutes then pour over enchiladas, serve with chips, or store in an airtight container for up to 10 days. For my enchiladas, I sliced up some fresh jalapeños and stuffed them in some yummy corn tortillas with three cheese shred with colby jack, pepper jack, and cheddar and damn was it good! Bake at 350 degrees Fahrenheit for about 15-20 minutes and enjoy!