Homemade enchilada sauce

11 mins
Serves 1
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Directions

  1. 1Combine the dry seasonings (chili powder, ground cumin, garlic powder, oregano, cinnamon) with three tablespoons of all-purpose flour.
  2. 2Combine the dry seasonings (chili powder, ground cumin, garlic powder, oregano, cinnamon) with three tablespoons of all-purpose flour.
  3. 3Combine the dry seasonings (chili powder, ground cumin, garlic powder, oregano, cinnamon) with three tablespoons of all-purpose flour.
  4. 4Heat three tablespoons of grapeseed oil in a pot until good and hot.
  5. 5Heat three tablespoons of grapeseed oil in a pot until good and hot.
  6. 6Heat three tablespoons of grapeseed oil in a pot until good and hot.
  7. 7Drop the dry seasoning and flour mixture into the hot oil.
  8. 8Drop the dry seasoning and flour mixture into the hot oil.
  9. 9Drop the dry seasoning and flour mixture into the hot oil.
  10. 10Whisk to incorporate the dry mixture with the oil and cook for approximately one minute on low heat until fragrant.
  11. 11Whisk to incorporate the dry mixture with the oil and cook for approximately one minute on low heat until fragrant.
  12. 12Whisk to incorporate the dry mixture with the oil and cook for approximately one minute on low heat until fragrant.
  13. 13Add two to three tablespoons of tomato paste to the mixture.
  14. 14Add two to three tablespoons of tomato paste to the mixture.
  15. 15Add two to three tablespoons of tomato paste to the mixture.
  16. 16Whisk the tomato paste into the seasonings until fully incorporated.
  17. 17Whisk the tomato paste into the seasonings until fully incorporated.
  18. 18Whisk the tomato paste into the seasonings until fully incorporated.
  19. 19Gradually add two cups of vegetable broth, about a cup at a time, whisking continuously to prevent lumps.
  20. 20Gradually add two cups of vegetable broth, about a cup at a time, whisking continuously to prevent lumps.
  21. 21Gradually add two cups of vegetable broth, about a cup at a time, whisking continuously to prevent lumps.
  22. 22Once all the broth is fully incorporated, let the sauce simmer on low heat for approximately five minutes.
  23. 23Once all the broth is fully incorporated, let the sauce simmer on low heat for approximately five minutes.
  24. 24Once all the broth is fully incorporated, let the sauce simmer on low heat for approximately five minutes.
  25. 25Remove the sauce from heat.
  26. 26Remove the sauce from heat.
  27. 27Remove the sauce from heat.
  28. 28Add two to three tablespoons of apple cider vinegar, tasting and adjusting as desired.
  29. 29Add two to three tablespoons of apple cider vinegar, tasting and adjusting as desired.
  30. 30Add two to three tablespoons of apple cider vinegar, tasting and adjusting as desired.
  31. 31Serve immediately or transfer to an airtight container like a mason jar for storage in the fridge for up to a week.
  32. 32Serve immediately or transfer to an airtight container like a mason jar for storage in the fridge for up to a week.
  33. 33Serve 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
  • 3 tbsp all-purpose flour
  • 3 tbsp all-purpose flour
  • 2 tbsp chili powder
  • 2 tbsp chili powder
  • 2 tbsp chili powder
  • 1.5 tsp ground cumin
  • 1.5 tsp ground cumin
  • 1.5 tsp ground cumin
  • 0.75 tsp garlic powder
  • 0.75 tsp garlic powder
  • 0.75 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 0.25 tsp cinnamon
  • 0.25 tsp cinnamon
  • 0.25 tsp cinnamon
  • 3 tbsp grape seed oil
  • 3 tbsp grape seed oil
  • 3 tbsp grape seed oil
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 3 tbsp apple cider vinegar
  • 3 tbsp apple cider vinegar
  • 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.