Homestead Collective Recipe Archive

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Homemade Enchilada Sauce

3 Tbsp olive oil
3 Tbsp flour (any kind)
1 Tbsp chili powder
1 1/2 tsp ground cumin
1 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp cinnamon
2 Tbsp tomato paste
2 cups vegetable broth or chicken broth
1 tsp apple cider vinegar or distilled white vinegar
freshly ground black pepper

Measure all dry ingredients into a small bowl and stir to mix.

Heat oil in a medium saucepan over medium heat until a sprinkle of the dry mix sizzles on contact. When it's hot enough, stir in the dry mix and keep whisking for about one minute until it becomes fragrant and darkens a bit in color. Stir in the tomato paste, then the broth, and whisk until smooth.

Increase heat to medium-high and bring mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook with frequent stirring for 5-7 minutes until sauce thickens enough to provide some resistance when you stir it.

Remove from heat. Whisk in vinegar and season with freshly ground black pepper, and more salt to taste.

Adapted from a recipe on CookieAndKate.com.

This recipe was added: 3 November 2021