This recipe, based on an interview I read with Lauren Ash on allrecipes.com, makes a nice, slightly sweet but still zippy sauce that is pretty perfect for most enchiladas.
Of course, I made a few changes, cutting back a bit on the cumin and adding some of my usual suspects, Sherry Peppers Sauce and Cajun Power Spicy Garlic Pepper Sauce, and then still felt it needed a little sumpin’ sumpin’ so a tablespoon of sherry vinegar worked a treat and yielded me the perfect amount of sauce for eight enchiladas.
•2 tbsp olive oil
•2 tbsp flour
•2 tbsp packed brown sugar
•2 tbsp chili powder
•1 tbsp paprika
•2 tsp ground cumin
•1 tsp Seasoned Salt
•1 tsp garlic powder
•1 tsp onion powder
•1 tsp black pepper
•1 tsp Aleppo pepper
•1/4 tsp Cayenne
•1 cup chicken stock
•3/4 cup water
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Heat the oil in a medium pot, then whisk in the flour until smooth.
Cook, stirring constantly, for a minute or two before whisking in the seasonings, again until you have a smooth sauce.
Cook for a few minutes more, then stir in the chicken stock, water, Sherry Peppers Sauce and Cajun Power.
After 20 minutes, give it a taste…
But, I added one teaspoon of regular sugar.
Cook five minutes, more, then taste again.
But, I added one table sherry vinegar.
Cook for five more minutes.