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🌮 Enchilada Sauce

Enchilada Sauce

⏲ Total Time
10 minutes

🧂 Ingredients

  • 🌾 3 Tbsp all-purpose flour
  • 🌶 1 Tbsp 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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