Enchilada Sauce
 Total Time |
|---|
| 10 minutes |
Ingredients
3 Tbsp all-purpose flour
0.25 tsp chili powder
1 tsp cumin
0.5 tsp garlic powder- 0.25 tsp oregano
- 0.25 tsp salt
1 pinch cinnamon (optional)
2 Tbsp tomato paste
2 cup vegetable broth
3 Tbsp olive oil
1 tsp apple cider or distilled white vinegar- some black pepper
Cookware
- 1 small bowl
- 1 medium-sized pot
Instructions
Step 1
This sauce comes together quickly once you get started, so measure the dry ingredients (the all-purpose flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon (optional)) into a small bowl and place it near the stove. Place the tomato paste and vegetable broth near the stove as well.
Step 2
In a medium-sized pot over medium heat, warm the olive oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
Step 3
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Step 4
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Step 5
Remove from heat, then whisk in the apple cider or distilled white vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two).
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