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Homemade enchilada sauce

11m
Serves 1
facebook.com

Homemade enchilada sauce

facebook.com
11m
Serves 1

Directions

  1. 1Combine the dry seasonings (chili powder, ground cumin, garlic powder, oregano, cinnamon) with three tablespoons of all-purpose flour.
  2. 2Heat three tablespoons of grapeseed oil in a pot until good and hot.
  3. 3Drop the dry seasoning and flour mixture into the hot oil.
  4. 4Whisk to incorporate the dry mixture with the oil and cook for approximately one minute on low heat until fragrant.
  5. 5Add two to three tablespoons of tomato paste to the mixture.
  6. 6Whisk the tomato paste into the seasonings until fully incorporated.
  7. 7Gradually add two cups of vegetable broth, about a cup at a time, whisking continuously to prevent lumps.
  8. 8Once all the broth is fully incorporated, let the sauce simmer on low heat for approximately five minutes.
  9. 9Remove the sauce from heat.
  10. 10Add two to three tablespoons of apple cider vinegar, tasting and adjusting as desired.
  11. 11Serve immediately or transfer to an airtight container like a mason jar for storage in the fridge for up to a week.

Ingredients

  • 3 tbsp all-purpose flour
  • 2 tbsp chili powder
  • 1.5 tsp ground cumin
  • 0.75 tsp garlic powder
  • 1 tsp oregano
  • 0.25 tsp cinnamon
  • 3 tbsp grape seed oil
  • 3 tbsp tomato paste
  • 2 cups vegetable broth
  • 3 tbsp apple cider vinegar

Equipment

potwhiskairtight containermason jar

Tips

  • Cook the dry seasoning and oil mixture for approximately one minute on low heat until fragrant.
  • Add vegetable broth gradually, incorporating it fully to avoid lumps.
  • Taste the sauce after adding apple cider vinegar and adjust to your preference.
  • Store the sauce in an airtight container like a mason jar in the fridge for up to a week.

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