Step 1

the flour and all the spices to a medium-size sauce pan.

Step 2

in the oil and continue stirring until everything is thoroughly combined. You will have started a thin, spicy roux.

Step 3

heating your roux over medium heat and cook for 1-2 minutes, to toast the spices and cook out the flour taste.

Step 4

, dissolve the Caldo de Tomate and vinegar in the chicken stock.

Step 5

and thicken slightly, add the chicken broth mixture to the pan.  Stir constantly until everything is combined and the sauce is smooth, with no lumps.

Step 6

to low, just to keep the sauce simmering, and let it cook down for 5 – 7 minutes.  Though it is not a super thick sauce, it WILL thicken slightly.  (Don’t think gravy, but something more the consistency of hot syrup.  It will easily coat the back of a spoon, before slowly dripping off.)

Step 7

Taste and add more salt if you feel it’s needed.

Step 8

from heat and use in your favorite recipes, like my Family Favorite Enchilada Casserole.

Step 9

I have successfully kept enchilada sauce in the fridge for up to 7 days and in the freezer up to 4 months.