Quick Enchilada Sauce
Make Enchilada Sauce at home using basic pantry staples. It is so easy to make that you will never go back to store-bought ever again!
VIDEO
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INGREDIENTS
- 4 tablespoon oil
- 4 tablespoon all-purpose flour, gluten-free if desired
- 1 tablespoon high-quality chili powder, or more to taste
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and pepper to taste
- ½ cup tomato paste
- 1 ½ cup vegetable broth, or meat-based broth
- 1 teaspoon apple cider vinegar
- ½ teaspoon cocoa powder
- 1 teaspoon paprika powder
INSTRUCTIONS
- Mix the cumin, oregano, chili, garlic powder, cocoa, paprika in a small bowl. Add a pinch of salt and pepper.1 tablespoon high-quality chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon dried oregano, Salt and pepper to taste, 1 teaspoon paprika powder, ½ teaspoon cocoa powder
- In a medium or large saucepan/pot over low heat, warm some vegetable oil (i use grapeseed oil) add, the flour, and whisk until you have a roux. Add the spice mix and whisk for a few minutes more.4 tablespoon oil, 4 tablespoon all-purpose flour
- Next, add tomato paste, salt, and vegetable broth. Add ground pepper. Stir/whisk again to combine.½ cup tomato paste, 1 ½ cup vegetable broth
- Increase the heat to medium-high and take it to a boil while stirring occasionally.
- Reduce the heat to medium-low until it reaches a simmer, stirring for 5 to 7 minutes until it thickens.
- Lastly, remove from heat and stir in vinegar.1 teaspoon apple cider vinegar
- Serve with Enchiladas or other favorite Mexican-style dinner recipes. (Coming soon to the blog!)
NOTES
-
- To Store. Cool to room temperature first before pouring enchilada sauce in an airtight container. You can store it for up to a week.
- To Freeze. Place the sauce in a freezer-friendly pack and store it in the freezer for up to 3 months.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 134kcal
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