A flavorful red sauce for enchiladas. Medium-hot spicy. Maybe a bit too thin.
- 1/4 cup of vegetable oil
- 1/4 cup of all-purpose flour
- ~4 1/2 cups of a flavorful liquid (see flavorings)
- 1/2 onion, chopped
- 4 cloves of garlic, crushed
- 1/2 tbsp ground cumin
- A 28-oz can of whole tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup of chile paste
- 1 chipotle chile in adobo sauce, chopped (optional)
- 1 spoonful of adobo suace (optional)
- 1/2 tbsp oregano
- 1 tbsp packed brown sugar
- 1 tbsp liquid smoke
- 1-2 tsp salt (to taste)
- Black pepper (to taste)
Add oil to and onion to sauce pan over medium heat along with a pinch of salt. Cook, stirring occasionally until the onions start to pick up a bit of browning.
Add the garlic and stir for about 30 seconds (until fragrant).
Add the cumin and stir for 30 more seconds (until fragrant).
Add flour and cook for a few more minutes.
Add tomatoes and their liquid along with the chicken broth. Break up the tomatoes a bit with the side of the spoon. Add chile paste, chipotle chile, adobo sauce, oregano, brown sugar, and liquid smoke. Cover and simmer over low heat for 10-20 minutes.
Run a stick blender through the sauce until all the large pieces have been broken up (doesn't need to be perfectly smooth).
Check for seasoning and add salt and pepper to taste.