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Macayo's Enchilada Sauce

Macayo's-Style Enchilada Sauce

Make Macayo's-style enchilada sauce at home with just four dried chiles, 1 tbsp ancho powder, two cloves of garlic, and a buttery roux.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 Cups
Course: Condiment, Sauce
Cuisine: American, Mexican
Calories: 28
Ingredients Method

Ingredients
  

  • 4 Dried New Mexico Chiles
  • 1 Tbsp Ancho Chili Powder
  • 2 Cloves Fresh Garlic Minced
  • 1 Tsp Ground Cumin
  • 1/2 Tsp Mexican Oregano
  • 1½ Cups Chicken Broth or Vegetable Broth
  • 1 Tbsp Tomato Paste
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp All-Purpose Flour
  • 1/2 Tsp Kosher Salt
  • 1 Tsp Apple Cider Vinegar

Method
 

  1. Toast dried chiles in a dry skillet for 30 seconds per side, then soak in hot water for 15–20 minutes.
  2. Melt butter in a saucepan and whisk in flour to make a light golden roux (about 2–3 minutes).
  3. Blend soaked chiles with chili powder, garlic, cumin, oregano, tomato paste, and broth until smooth.
  4. Slowly pour the blended mixture into the roux, whisking well, and simmer for 15 minutes until thickened.
  5. Stir in salt and vinegar, adjust to taste, and strain the sauce if a smoother texture is desired.