Homemade Enchilada Sauce

15 minMakes 4 cups

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

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prepMeasure dry ingredients (flour, chili powder, cumin, garlic powder, oregano, salt, cinnamon) into a small bowl
45 ml olive oil	Heat oil until flour sizzles on contact	Simmer 5–7 min until thickened, whisking often	Remove from heat, whisk in vinegar & black pepper, adjust salt
25 g flour	Cook flour & spices, whisking constantly, 1 min until fragrant
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)	Whisk in tomato paste, then slowly pour in broth while whisking
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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