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@ zyrotin
2023-09-28 00:02:30
## Chef's notes
After Glen Bell sold Taco Bell he started a small chain in Southern California called El Taco, which was more "authentic" than Taco Bell was. It's all but gone now (there might be one left in Downey) and this is my attempt to replicate their "roja enchilada sauce." It's fairly quick to throw together and this recipe makes about 20 enchiladas give or take. I recommend getting everything together mise en place style because once you start it's easier to everything already measured out. I usually make this ahead of time so I can throw together some enchiladas for lunch really quick. It's good for about a week or two in the fridge.
## Details
- ⏲️ Prep time: 5
- 🍳 Cook time: 10
- 🍽️ Servings: 6
## Ingredients
- 2 TBSP Olive Oil
- 1 TBSP Butter
- 2 TBSP AP Flour
- 1 TBSP Maseca (Corn flour)
- 2 TBSP Chili Powder
- 1 tsp Salt
- 1 tsp cumin
- 1 tsp Oregano
- 2 Cups Chicken Broth
- 1 TBSP Pace Picante Sauce or similar salsa
- Dash of soy sauce (optional)
## Directions
1. In a sauce pan heat the oil and butter, then put in the flour and stir to make a roux.
2. Once the roux starts to darken (2-3 minutes) add the chili powder and stir to combine (Less than a minute)
3. Add the broth and stir to get rid of any lumps then add the rest of the ingredients.
4. Bring to a boil and let simmer until thickened (about 5-10 minutes)
5. Make some enchiladas or something 💁♂️