Step 1

Mix all the spices and chili powder in a small bowl.

Step 2

In a medium sauce pan heat the oil over medium heat. Add the flour and whisk vigorously to combine and slightly toast the flour.

Step 3

Add the chili powder and spices mix to the pan and whisk for a couple of seconds to combine.

Step 4

Slowly, add the chicken stock while whisking.

Step 5

Keep whisking while cooking for 10 minutes or until the enchilada sauce thickens to your desired consistency.

Step 6

Adjust with salt and remove from heat.

Step 7

Cut the chiles in half lengthwise and discard the seeds, veins and stem.

Step 8

Place the chilies in a bowl. Cover with boiling water and let them soak for at least 20 minutes.

Step 9

Drain chilies and place them in a blender with the spices and salt.

Step 10

Add 1 cup and half of water and blend until you’ll have a smooth sauce.

Step 11

Strain the sauce with a fine sieve into a bowl, use the back of a spoon to help the sauce to go through.

Step 12

Return the pulp of the chilies to the blender and add half a cup of water, blend again for 2 minutes, then strain into the bowl.

Step 13

Taste the sauce and adjust with salt.