Enchilada Sauce
This homemade enchilada sauce is so good, thanks to Cookie and Kate for their inspiration. Check out their site for great gluten free and dairy free recipes. No, I don’t know them personally but I like to give credit where credit is due.
I have made this sauce many times and have yet messed it up, really easy and keeps in the fridge for up to 2 weeks. I mostly use it for my Enchilada Spaghetti Squash Boat recipe but I also use it for actual Enchiladas.
As I write this I can’t help but think about my friend Justine. She loves to cook with lots of flavours and I know she will love this sauce. She also cooks gluten free and dairy free so I am excited for her to try it out!
Ingredients
- 3 tbsp. Olive oil
- 3 tbsp. Flour (replace with 1 1/2tbsp of cornstarch or 3tbsp of gluten free flour to make it gluten free)
- 1 tbsp. Chili Powder
- 1 tsp. Cumin
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Dried Oregano
- 1/4 tsp. Salt
- Pinch of Cinnamon
- 2 tbsp. Tomato Paste
- 2 cup Vegetable Broth
- 1 tsp. White Vinegar
- Pepper to taste
Instructions
- Mix the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon in a small bowl. Set it up beside the stove along with the tomato paste and broth.
- In a medium sauce pan, warm the oilve oil until it gets very hot, it might take up to 2 minutes so be patient. You will know it is hot enough when a light sprinkle of your spice mix sizzles on contact.
- Once the oil is hot, pour in the flour and spice mixture. While mixing constantly, cook until fragrant and slightly darker, about 1 minute. Whisk in the tomato paste and slowly pour in the broth while whisking to remove any lumps.
- Raise the heat to medium-high and bring the mixture to a simmer, lower the temperature to keep a gentle simmer. Cook for about 5-7 minutes or until the sauce thickens a bit, whisking often.
- Remove from the heat and whisk in the vinegar. Season with pepper and more salt to taste.