Enchilada Sauce

🥘 Ingredients

• all-purpose flour 3 Tbsp
• chili powder 1 Tbsp
• cumin 1 tsp
• garlic powder ½ tsp
• oregano ¼ tsp
• salt ¼ tsp
• cinnamon (optional) 1 pinch
• tomato paste 2 Tbsp
• vegetable broth 2 cup
• olive oil 3 Tbsp
• apple cider or distilled white vinegar 1 tsp
• black pepper

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.
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!
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).