Enchilada Sauce

🥘 Ingredients

• all-purpose flour
  3 Tbsp
• apple cider or distilled white vinegar
  1 tsp
• black pepper
• chili powder
  1 Tbsp
• cinnamon (optional)
  1 pinch
• cumin
  1 tsp
• garlic powder
  1/2 tsp
• olive oil
  3 Tbsp
• oregano
  1/4 tsp
• salt
  1/4 tsp
• tomato paste
  2 Tbsp
• vegetable broth
  2 c

🍳 Cookware

• small bowl
• medium-sized pot

1. 1

   This sauce comes together quickly once you get started, so measure the dry ingredients (the all-purpose flour , chili powder , cumin , garlic powder , oregano , salt and cinnamon (optional) ) into a small bowl and place it near the stove. Place the tomato paste and vegetable broth near the stove as well.

   all-purpose flour: 3 Tbsp, chili powder: 1 Tbsp, cumin: 1 tsp, garlic powder: 1/2 tsp, oregano: 1/4 tsp, salt: 1/4 tsp, cinnamon (optional): 1 pinch, tomato paste: 2 Tbsp, vegetable broth: 2 c
2. 2

   In a medium-sized pot over medium heat, warm the olive oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!

   olive oil: 3 Tbsp
3. 3

   Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about ⏱️ 1 minute . Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. 4

   Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to ⏱️ 7 minutes , until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
5. 5

   Remove from heat, then whisk in the apple cider or distilled white vinegar and season to taste with a generous amount of freshly ground black pepper . Add more salt, if necessary (I usually add another pinch or two).

   apple cider or distilled white vinegar: 1 tsp, black pepper