Homemade Enchilada Sauce
Ingredients
-
3
tablespoons
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
-
a pinch
cinnamon (optional)
-
2
tablespoons
tomato paste
-
2
cups
vegetable broth
-
1
teaspoon
apple cider vinegar or distilled white vinegar
-
to taste
freshly ground black pepper
Instructions
- Measure out the dry ingredients and place them near the stove.
- In a medium pot, heat the olive oil until hot.
- Add the flour and spice mixture to the oil and whisk constantly for about 1 minute.
- Whisk in the tomato paste, then slowly add the vegetable broth while whisking to remove lumps.
- Increase the heat to medium-high and bring to a simmer, then reduce heat to maintain a gentle simmer.
- Cook for 5 to 7 minutes until the sauce thickens.
- Remove from heat and whisk in the vinegar, then season with black pepper and additional salt if needed.
Nutrition Facts (estimated)
Servings
2 cups
Calories
120
Total fat
6g
Total carbohydrates
16g
Total protein
2g
Sodium
250mg
Cholesterol
0mg
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