Description
Discover how to make authentic enchilada sauce with this easy recipe! Learn the steps to create a rich, flavorful sauce that will elevate your enchilada dishes.
Ingredients
- 3 tablespoon (45 ml) s olive oil
- 3 tablespoon (45 ml) s flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
- 1 tablespoon (15 ml) ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
- 1 teaspoon (5 ml) ground cumin
- 1/2 teaspoon (3 ml) garlic powder
- 1/4 teaspoon (1 ml) dried oregano
- 1/4 teaspoon (1 ml) salt, to taste
- Pinch of cinnamon (optional but recommended)
- 2 tablespoon (30 ml) s tomato paste
- 2 cup (480 ml) s vegetable broth
- 1 teaspoon (5 ml) apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
Instructions
- Measure the dry ingredients, including the flour, chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon, and put them in a small dish close to the stove. Set the tomato paste and broth nearby as well.
- In a medium pot over moderate heat, heat the oil until a small amount of the flour and spice mix sizzles when added. This could take a couple of minutes, so stay close to the stove.
- When ready, add the flour and spice mix to the pot. Stir continuously while cooking until the aroma is released and the color deepens slightly, about 1 minute.
- Mix the tomato paste into the pot, then gradually add the broth while whisking constantly to avoid lumps.
- Increase the heat to medium-high until it starts to simmer, then adjust the heat to keep a gentle simmer. Continue stirring frequently for about 5 to 7 minutes, until the sauce thickens slightly and a spoon meets some resistance when stirred.
- Take the pot off the heat and stir in the vinegar. Season with freshly ground black pepper to your liking. If needed, add more salt (I usually add a pinch or two). Now you’re ready to prepare enchiladas!
Notes
- Whisk in broth slowly for a lump-free sauce and smooth texturenAllow the flour and spices to toast until fragrant to deepen flavornIncorporate vinegar off heat for a bright, balanced taste
