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