Enchilada Sauce
Easy ·15 Minutes · Mexican
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- 3 Tbsp. unsalted butter
- 3 Tbsp. flour
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. cayenne pepper
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. cinnamon
- 1/2 tsp. dried oregano
- 1/2 tsp. freshly ground black pepper
- Salt
- 2 Tbsp. tomato paste
- 500ml vegetable broth
- 1 splash apple cider vinegar
Mix the flour and spices together in a small bowl and make sure the tomato paste and vegetable broth are ready to go, then melt the butter in a sauce pan over medium heat. Once the butter is hot and has stopped spitting, add the flour/spice mixture and whisk constantly for about a minute until the spices are fragrant and slightly darker. Add the tomato paste and keep whisking until it's heated up.
Add about a quarter of the broth at a time, whisking constantly and waiting each time for the consistency to even out before adding more broth. Once the sauce has reached a suitably saucy texture, remove from heat and whisk in the vinegar.
Give it a taste and adjust the spices as desired. Depending on how salty your vegetable broth is you may need to add a healthy pinch of salt.
- To make it a bit richer and creamier, substitute whole milk for half of the vegetable broth.
Last modified 1yr ago