When it comes to Mexican food, I have a lot of live up to. My husband is Mexican, his whole family is Mexican. I have a brother-in-law who recently became a citizen, so his family is steeped in true Mexican traditions. It’s intimidating, sometimes, when I have to cook something for them, because I always wonder if it’s truly up to snuff, you know? I have a few great, truly authentic recipes tucked away under my belt that I’m pretty proud of, and I’m going to add this recipe for enchilada sauce to that list.
It’s hard to believe that all this lovely, rich color is from spices alone, but it’s true! This batch was a deep, rusty color because I used Wild Oats Marketplace Organic Chili Powder and beef broth, but the color can vary depending on the brand/quality of chili powder and what broth you use. I usually change the broth based on the type of dish I plan to use this recipe for enchilada sauce with.
I also tend to adjust the salt just slightly depending on the chili powder and broth type, because some chili powders contain a little salt, and beef broth tends to have a saltier flavor than chicken or vegetable broth, so I definitely recommend starting on the low end of salt, tasting as the sauce thickens, and add more as needed. You’d be amazed at how many batches I ruined in the process to get to this recipe because I kept adding too much salt. It’s a rough life, wasting so much deliciousness, but really, too much salt is the bane of this recipe, so approach that salt with caution, mmkay?
At this point I would like to note that those tiny fingertips belong to my mom! She’s making a cameo on my blog today since she helped me with these pics while visiting me last week! Ha ha ha, HEY MOM! You’re famous now! Woo!
So, who’s ready to try a truly authentic Mexican recipe for enchilada sauce? You? Hell yeah, let’s do this. Once you’ve made it, use to make this delish Enchilada Pasta!