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Perfect Mexican Enchilada Sauce

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Member since 2007

Serves | Prep Time | Cook Time


3 T minced Garlic

3/4 C Flour

1/4 C Olive Oil

1/3 C Chili Powder

3 Tsp. Cocoa Powder

3 Tsp. Oregano

2 C Beef Broth

1 T Cumin Powder

1/4 Tsp. Cayenne Pepper

3 T Paprika

6 C Water

42 Oz. Tomato Sauce

In a small bowl combine Chili Powder, Cocoa Powder, Oregano, Cumin Powder, Cayenne Pepper and Paprika

In Large stock pot add Olive oil and Garlic, brown on med heat and discard Garlic

Add Flour on med/low heat create a roux ( brown the flour to a light carmel color)

Carefully add the 6 cups of water, whisking after each cup is added to create a smooth sauce without lumps

Add Tomato sauce all at once whisk until smooth

Add Beef Broth repeating same step, whisk until smooth

Add combined spices, whisk again turning heat to med/low stirring constantly just until beginning of boil, remove from heat

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