Enchilada sauce is just fun in a pan!

I like for my enchilada sauce to be full of flavor, which I know is kind of the point, but I mean really full, saturated, with flavor. I use this sauce is used to season all of the components of my enchiladas, so it has to be able to hold its own, plus elevate everything else. And it does friends, it does.

I would say that it’s “warm”, as far as being spicy, but not too “hot”… my kids can still eat it.

But they whine a little.

I like to start with olive oil and a trusty cast iron pan on medium heat. Then for some artwork; little piles of spices, like a palette of color… a palate of color, a palette for your palate.

Stir these around until you hear the spices begin to sizzle and smell their fragrances, then add the tomato paste and stir, followed quickly by flour. This CENTO double concentrated tomato paste is my favorite.

Once the flour goes in, work quickly before it has a chance to scorch. Be ready to add in the liquid a little at the time. Broth really shines here, but water will do the trick in a pinch.

It’s surprising how fast the liquid absorbs the flour and becomes a thick paste. I like to do about a quarter cup at the time, whisking until it’s smooth again, and then adding the next. 

The heat should be high enough to regain a simmer after each addition of liquid, but not so hot that it hisses. 

Once the last of the broth/liquid has been added and the sauce looks just right, I like to turn off the heat and just let it sit and develop while I’m busy with something else.

And that’s it! Astonishingly easy for such a payoff in flavor. Go make some enchiladas!