Spicy, smoky enchilada sauce
Who knew mixing French and Mexican techniques could lead to such a delicious dish?!? I found this recipe idea when flipping through the cookbook El Norte by James W. Peyton. The recipe starts with a classic Bechamel sauce and then adds canned chipotle peppers and cumin. This recipe can be a bit tricky because the strength of the chipotles is unknown. I have had some cans that were mild and other cans that were so spicy we could hardly eat them. Use caution and remove the seeds from the chipotles if necessary. Use this sauce for Enchiladas or Chilaquiles.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Blender |
| Medium skillet |
| Ingredients |
|---|
| 1 7-ounce can of chipotle chiles in adobo, seeds removed if necessary |
| 3 cups water, divided |
| 4 tablespoons butter |
| 4 tablespoons all-purpose flour |
| 1 teaspoon ground cumin |
| 1/2 teaspoon salt |
| 1/4 teaspoon pepper |
| Variations |
|---|
| • Add a teaspoon of taco seasoning or chili powder. |
| Storage |
|---|
| • Store any leftover sauce covered in the refrigerator for 3 - 4 days or frozen for 3 - 4 months. |
| Instructions |
|---|
| • Put the chipotles and adobo in the blender along with 1 cup of water. Purée until smooth. |
| • Melt the butter in a large skillet. Whisk in the flour, stirring to let the flour cook and prevent lumps from forming. |
| • Add the blended chipotle mixture along with the cumin, salt, and pepper. |
| • Add the remaining 2 cups of water to the blender. Slosh the water around to remove more of the chipotle sauce and add that to the skillet. Whisk the sauce and cook until it is slightly thickened, about 4 minutes. |
| • Carefully taste and then season. |
| • If it is too spicy, garnish the dish with Mexican crema, sour cream, or cheese. |
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