Well, I'm from tucson, az, and the enchiladas there, in my opinion is the best that I've had pretty much anywhere else! I found a recipie a while back that was the closest to the sauce from home. It's a little spicey, but that's the way I like it, and my LO actually surprised me and ate it right up... I honestly didn't write it down, but what I remember is this...
2 Tbsp flour 4 cloves garlic, minced
3 Tbsp oil (corn if you got it) 1 small onion, minced
1/4 c red chili powder 1 15oz can beef broth
1 Tbsp ground cumin 1 8 oz can of tomato paste
Start by making a roux--heat the oil, add the flour, & stir over MED heat till golden brown. Add the broth slowly, constantly stirrring. Add the chili powder, cumin, garlic & onion. Add in the tomato, paste And let simmer, covered. (Cont for enchilada part)
at 5:36 PM on Jun. 5, 2010