Hot Enchilada Sauce is a traditional American recipe for a classic sauce intended to be served as a coating for enchiladas. The full recipe is presented here and I hope you enjoy this classic American version of: Hot Enchilada Sauce.
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Ingredients:
500ml chicken stock
4 tbsp hot chilli powder
1 tsp ground cumin
4 green chillies, roasted and minced
6 garlic cloves, minced
3/4 tsp salt
pinch of ground cinnamon
1/3 tsp sugar
6 tsp cold water
5 tbsp plain flour
Method:
Combine the chicken stock, chill powder, garlic, chillies, cumin, salt, cinnamon and sugar in a large pan. Whisk to combine then bring to a boil, reduce the heat to a gentle boil and cook for 3 minutes (make sure you whisk frequently as the sauce is cooking).
Now add he water to a bowl and whisk in the flour 1 tablespoon at a time. Make certain you whisk very vigourously to prevent any lumps from forming. When the mixture is smooth add to the enchilada sauce, whisking all the while. Return to a boil, and cook, whisking all the while, until the sauce thickens.
Take off the heat and either cool to store in the refrigerator or use, as required.
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