Combination Enchilada Sauce

1. 1

   Make a roux with the butter and the flour.

2. 2

   Melt the butter in a large saucepan (at least 2 quarts) over medium heat.

3. 3

   Add flour and stir to make a roux.

4. 4

   Cook the roux, stirring constantly, until the roux darkens slightly (almost to a khaki color).

5. 5

   Meanwhile, mix herbs and spices together in a small bowl (chili powder, paprika, cornstarch, salt, dried onion flakes, sugar, cumin, garlic powder, oregano, basil, cayenne, pepper, and red pepper flakes).

6. 6

   When the roux is ready, add the herb/spice blend, stirring to blend and warm the flavors until the mixture resembles a thick, dry paste.

7. 7

   Stir in the tequila until thick.

8. 8

   Slowwwwwwwwwwly add the beef broth, stirring constantly to smooth out any lumps.

9. 9

   Add one can of tomato sauce and water, again stirring constantly.

10. 10

    In a medium bowl, slowly incorporate the other can of tomato sauce into the cream of mushroom soup.

11. 11

    Stir the mixture into the warm sauce.

12. 12

    Add the salsa.

13. 13

    Bring the mixture to a boil then reduce heat to simmer until ready to use.

No additional tips available.