Close-to-the-real-thing Capital Tamale enchilada sauce
Prep time: 5 minutes
Cook time: 35 minutes
Makes about 6 cups
Pat Graves of Carmichael saved the close-to-the-real-thing Capital Tamale enchilada sauce recipe featured in The Bee years ago, but then lost it.
She was hoping someone else saved it.
This often-requested recipe was featured in the Mailbox several years ago and was last shared by Sev Buechel of Sacramento.
Doris Hurley and Sue Collins, both of Sacramento, sent it in when they read Graves' request.
We are happy to share this recipe again for those who haven't experienced this great sauce.
¾ cup vegetable oil
½ cup all-purpose flour
4 tablespoons paprika
4 tablespoons chili powder
½ teaspoon powdered cumin
½ teaspoon powdered oregano
½ teaspoon salt
1 clove garlic, minced
6 cups chicken broth
In a medium saucepan, cook oil, flour and seasonings over low heat. Gradually add chicken broth and simmer mixture for about 30 minutes or until it's thick.
Per ½ cup: 174 calories; 2 grams protein; 7 grams carbohydrates; 16 grams fat (3 saturated, 4 monounsaturated, 9 polyunsaturated); 2 milligrams cholesterol; 622 milligrams sodium; 1 gram fiber; 0 grams sugar; 81 percent calories from fat.