This is in no way authentic, but it’s now a firm favourite for a few reasons:
- It’s easy, easy, easy (and needs no blender or food processor)
- It tastes very much like the enchilada sauce I remember from my childhood in California
- It’s so easy
- 3 tablespoons oil
- 3 tablespoons flour
- 1 tablespoon cayenne pepper (more or less depending on how spicy you want it)
- 1 tsp cumin
- dried oregano (some)
- Salt (some)
- 2 tablespoons tomato paste
- 2 cups chicken broth
- splash of vinegar
Measure and mix the dry ingredients while heating the oil in a saucepan. Stir the tomato paste into the broth. Mix the dry ingredients into the oil like you’re making a roux. Slowly add and stir in the broth and tomato paste until smooth and cook for a couple of minutes.
That’s it! It’s really very nice indeed.