Homemade Enchilada Sauce

Makes 4 cups / 960 ml

20 min

A quick roux-based enchilada sauce with chili powder, cumin, and tomato paste, simmered until thickened.

prepMeasure dry ingredients (flour, chili powder, cumin, garlic powder, oregano, salt, cinnamon) into a small bowl
45 ml olive oil	Warm oil until flour sizzles on contact	Whisk in flour & spices, cook 1 min until fragrant	Whisk in tomato paste, then slowly add broth	Simmer 5–7 min, whisking often, until thickened	Remove from heat, whisk in vinegar & pepper
25 g flour
7 g ground chili powder
2 g ground cumin
1 g garlic powder
0.5 g dried oregano
1.5 g salt, to taste
Pinch of cinnamon (optional but recommended)
30 g tomato paste
480 ml vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste

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