Description
Easy Homemade Enchilada Sauce comes together in just minutes with pantry ingredients. After trying homemade enchilada sauce, you will never buy store-bought again.
Ingredients
Scale
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1½ teaspoons ground cumin
- ¾ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon Kosher salt
- 2–3 pinches ground cinnamon (optional but recommended)
- 3 tablespoons grapeseed oil (or similar)
- 2 tablespoons tomato paste
- 2 cups low-sodium vegetable broth (or chicken broth)
- 2–3 teaspoons apple cider vinegar
Instructions
- Combine 3 tablespoons all-purpose flour, 2 tablespoons chili powder, 1½ teaspoons ground cumin, ¾ teaspoon garlic powder, 1 teaspoon dried oregano, ½ teaspoon Kosher salt, and 2-3 pinches ground cinnamon in a small bowl, and mix together. Set aside.
- Preheat 3 tablespoons grapeseed oil in a medium saucepan over medium-low heat. Heat until a pinch of flour sizzles when dropped in the oil. Add the flour and spice mixture and whisk until fully combined with the oil. Cook for one minute until the mixture is fragrant.
- Add 2 tablespoons tomato paste, whisking to combine with the flour mixture. The mixture will become very thick.
- While whisking constantly, slowly add 2 cups low-sodium vegetable broth until fully incorporated. Bring the mixture to a simmer and cook for about 5 minutes, whisking frequently, until the mixture has thickened.
- Remove from the heat and stir in 2-3 teaspoons apple cider vinegar. Start with 2 teaspoons and add more to taste.
- Let the sauce cool before storing. Transfer to a glass container and keep in the refrigerator for up to 5 days.