This enchilada sauce is rich, flavorful, and easy to make, perfect for your favorite Mexican dishes.
Combine the chili powder, flour, ground cumin, garlic powder, and onion powder in a small bowl.
Mixing the dry ingredients first ensures an even distribution of flavors.
Add a small amount of water to the dry mixture to form a smooth paste.
Adding water gradually prevents lumps from forming.
Heat the paste in a saucepan over medium heat until it starts to bubble.
Stir constantly to avoid burning the paste.
Gradually add the remaining water while stirring continuously.
Adding water slowly helps achieve the desired consistency.
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Stir in the tomato puree and cook for an additional 5 minutes.
Adding the tomato puree at the end preserves its fresh flavor.
Remove from heat and let the sauce cool slightly before using.
Cooling the sauce slightly makes it easier to handle and enhances its thickness.
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