Enchilada Sauce
Servings: 2 Cups
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons flour
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt - to taste
- Pinch of cinnamon
- 2 tablespoons tomato paste
- 2 cups chicken broth (can use vegetable broth too!)
- 1 teaspoon apple cider vinegar
- Freshly ground black pepper - to taste
Instructions
- Combine all the dry ingredients into a small bowl and set aside.
- Measure out tomato paste and broth.
- Heat a medium-sized sauce pan over medium heat and warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. (Never leave your oil or it will overheat!)
- Once ready, whisk in the dry ingredients to the oil and cook until fragrant and slightly deepened in color, about 1 minute.
- Whisk the tomato paste. Then slowly pour in the broth while whisking constantly to remove any lumps.
- 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 slightly and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with freshly ground black pepper. Add salt to taste.
Notes
Enchilada sauce will keep well in the refrigerator for up to 5 days. Or, freeze it for up to 3 months. Let it cool to room temperature before transferring to refrigerator or freezer.