"Richard's ~JA~" > wrote in message
...
> I do not at all care for the too strong flavoring of just a canned
> enchilada sauce, so I have watered these down with beef or chicken broth
> in the past. What I am hoping for is a milder flavor, darkness with
> depth, and merely a hint of sweetness. Would this recipe suffice, or
> how may it be improved?
>
> ENCHILADA SAUCE
> 2 Tbsp. vegetable oil
> 2 Tbsp. flour
> 1/4 cup red chile powder, mild
> 2 cups beef broth, fresh or canned
> 2 cups tomato puree, canned
> 1/2 tsp. oregano, dried
> 1/4 tsp. cumin
> 1/2 tsp. granulated garlic
> 1 tsp. salt (to taste)
> Heat oil in large saucepan; add flour to make a roux. Stir and cook
> over medium heat for 2 minutes until browned. Add the rest to the roux;
> simmer over low heat for 15 minutes.


I'd skip the roux. I use guar gum as a thickener/ binder/ emulsfier. In this
case, probably two or three pinches. A little goes a long way. But first I
might weaken the taste of the tomato puree a bit more with additional broth
or water. I would also use more cumin. To get that hint of sweetness you
mention, I would add a couple slices of onion before simmering and then
remove them afterward.

Just my 2c. YMMV.