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Red Enchiladas Sauce

Homemade red enchilada sauce has great flavor!
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Prep Time 5 minutes
Cook Time 10 minutes
Course: condiment, Main Course
Cuisine: Mexican
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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!
  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.
  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 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.)
  5. 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.