Enchilada Sauce Recipe
Originating from Mexico, enchilada sauce is a vibrant and versatile addition to any kitchen repertoire.
Equipment
- Medium saucepan
- Whisk
- Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika (optional for added depth)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon apple cider vinegar or white vinegar
Instructions
- In a medium saucepan, heat olive oil over medium heat.
- Stir in flour and chili powder, cooking for 1 minute to form a roux.
- Add cumin, garlic powder, oregano, smoked paprika (if using), salt, and black pepper. Cook for another minute, stirring constantly.
- Gradually whisk in broth, tomato paste, and vinegar until smooth.
- Bring the mixture to a simmer, then reduce heat and let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Taste and adjust seasoning if needed, then remove from heat.