Enchilada Sauce

(Makes about 2 cups of sauce)

Ingredients

3 tablespoons olive oil 3 tablespoons flour 1 tablespoon ground chili powder (*Adjust to your taste!) 1 teaspoon cumin powder 1/2 teaspoon garlic powder 1/4 teaspoon dried oregano Pinch of cinnamon (optional but recommended) 2 tablespoons tomato paste 2 cups vegetable broth 1 teaspoon apple cider vinegar or distilled white vinegar Salt, to taste Pepper, to taste

Directions

Get your mise en place done for all ingredients, because the sauce doesn’t take long to make at all once the stove is on.
In a medium sized pot, heat the oil on medium heat, then throw in the flour and the spices, whisking well until you get a smooth paste, and cook for a minute or two.
Slowly add in the broth, whisking well, to ensure you get a smooth sauce. Simmer for 5 – 8 minutes or so, until the sauce thickens up a bit.
Remove from heat, add in the vinegar and season to taste. You can use this sauce right away or refrigerate/freeze for another day.

My Notes

I only used 1/8 teaspoon Kashmiri chili powder, and I used Apple Cider Vinegar. I think I preferred this sauce more than my other recipe (but that could be because I’d actually written down this recipe properly!).

Here is my chicken enchiladas recipe.