Homemade Enchilada Sauce

10 mins
Serves 1
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Directions

  1. 1In a small bowl, whisk together the flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon. Set aside.
  2. 2Heat the olive oil in a medium saucepan over medium-low heat. When a pinch of flour sizzles, add the spice/flour mixture.
  3. 3Whisk constantly for about 1 minute until fragrant.
  4. 4Add the tomato paste and whisk until fully combined. The mixture will become thick, that’s normal.
  5. 5Slowly whisk in the broth, a little at a time, until smooth.
  6. 6Bring to a gentle simmer and cook for about 5 minutes, whisking often, until thickened.
  7. 7Remove from heat and stir in the apple cider vinegar. Taste and adjust salt if needed.

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 2 tablespoons chili powder
  • 1.5 teaspoons ground cumin
  • 0.75 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 3 pinches cinnamon
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 3 teaspoons apple cider vinegar

Equipment

small bowlmedium saucepanwhisk

Tips

  • If you don't have tomato paste, pasta sauce or salsa can be used, adjusting broth and cooking time as needed.