Enchilada Sauce

Can we please get saucy?
I mean, let get super saucy with this enchilada sauce! This sauce has completely rescued us in our Mexican food desires. I feel as if I can honestly count on one hand (and a half) as to how many time I have ordered something other than Ceviche or fajitas as my meal at a Mexican restaurant in the last year and a half. However, one of those treats was when I saw Enchiladas Al Carbon on the menu. I must have overlooked this gem my entire life because when I came across this on the 7 Leguas menu, I squealed. I just thought it was the most genius creation ever. It is chicken tacos AND enchiladas! MIND BLOWN. Of course now I realize it is on every Tex-Mex menu around but hey, it made me really happy.

This sauce is perfect for my Enchilada’s Al Carbon, on chicken, with eggs, or mixed with ground beef for a taco salad. The sky is the limit!

I hope you enjoy!

Enchilada Sauce
Time: About 5 minutes
Ingredients:
1/4 Cup of Coconut Oil
1/4 Cup of Almond Meal/ Flour
2 Tablespoons of Chili Powder
1/2 Teaspoon of Cumin
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 and 1/4 Cup of Chicken Stock

 

Directions:

  1. Combine all dry seasonings together in a small bowl, excluding the almond meal.
  2. Heat the coconut oil in a small to medium saucepan on low to medium heat. Once heated, add the almond meal and whisk together.
  3. Add the remaining dry ingredients and continue whisking.
  4. While whisking, slowly add the chicken broth and continue to whisk until all ingredients are incorporated.
  5. Increase the heat and bring to a slow boil.
  6. Remove from the heat and pour into a mason jar.
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