Chipotle-Porter Enchilada Sauce

I was chatting with my dad this afternoon about numerous spectacular ideas of what I should "throw together" as a dinner-for-one this evening, something delicious - ideally resulting in leftovers for lunch during the work week; when we came upon the subject of enchiladas. 

I tend to make things on a whim, so I jetted off to the store to stock up on the necessary ingredients. All of which I acquired - aside from, you know...the only ingredient that MAKES enchiladas so delicious... the SAUCE.

I forgot the SAUCE *sad trombone*. 

In a streak of ingenuity, I came to the realization that I actually had all of the essential components (and the beer I was drinking at the moment) at my disposal in order to make my own damn enchilada sauce! 

Dinner was still on track... 

Chipotle-Porter Enchilada Sauce

(Covers 4-6 enchiladas)

1/4 c. canola oil
2 tbls. white flour
2 tbls. chipotle chili powder

8 oz Kona Brewing Co.'s Pipeline Porter
8 oz tomato sauce
3 tbls. brown sugar
3 tbls diced shallots
1 tsp. cumin
1-2 tsp. salt (to taste)

Drizzle the canola oil into your pan, toss in the flour, chili powder, and salt. Combine the ingredients to make a paste.

Slowly stir in the beer and tomato sauce.

Once the majority of the liquid is incorporated, add the brown sugar, diced shallots and cumin. Simmer the mixture over medium heat for 10-15 minutes.

Salt to taste, and you are ready to assemble!!