Enchilada Sauce

This sauce can be used for both Chicken and Vegetarian Enchiladas.

Cook time: 10 mins

Yield: 2 cups

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons flour
• 1 tablespoon ground chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt, to taste
• Pinch of cinnamon
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 3 tablespoons olive oil
• 1 teaspoon apple cider vinegar or distilled white vinegar
• Freshly ground black pepper, to taste

Directions

1. Measure dry ingredients (flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon) into a small bowl near the stovetop. Measure and prepare tomato paste and broth as well.
2. Heat oil in a medium sized pot over medium heat until it’s hot enough that a sprinkle of flour sizzles on contact. This may take a couple of minutes.
3. Pour in flour and spice mixture. Whisk consistently, cook until fragrant and slightly deepened in color (about 1 minute). Whisk in tomato paste, and slowly pour in broth while whisking constantly to remove lumps.
4. Raise heat to medium-high and bring to a simmer. Then reduce heat and maintain a gentle simmer. Cook, whisking often, for 5-7 minutes until sauce has thickened a bit.
5. Remove from heat, whisk in vinegar and season generously with black pepper. Add more salt if necessary. Use to make enchiladas immediately, or freeze for later.

Notes

• Extra 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 a wide-mouth mason jar, leaving some room at the top for expansion (don’t screw on the lid completely until the mixture is fully frozen), or a freezer bag (remove excess air before sealing).