Red Enchiladas Sauce
Homemade red enchilada sauce has great flavor!
Ingredients
- 6 tbsp olive oil
- 6 tbsp flour all-purpose flour
- 2 tbsp ground chili powder
- 2 ts ground cumin
- 1 ts garlic powder
- 1/2 ts dried oregano
- 1/2 ts salt
- 1/16 ts cinnamon
- 4 tbsp tomato paste
- 4 cups vegetable broth see recipe in link above
- 2 ts apple cider vinegar
Instructions
- Measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well. This is a fast recipe, so you'll want everything ready.
- In a medium pot over medium heat, warm the 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!
- 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.
- 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 7 to 10 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.)
- Remove from heat, then whisk in the vinegar. Add more salt, if necessary.
Notes
Extra enchilada sauce will keep well in the refrigerator for a few days. Or freeze it for up to 2 or 3 months. Let the sauce cool before transferring to a mason jar with a lid, leave some room at the top for expansion.