:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/G7lLYlO05s0932XTajhg/66b9348dd1631ad8f071050c8b76d5.png "Homemade Classic Mexican Enchilada Sauce")
Homemade Classic Mexican Enchilada Sauce
This homemade Enchilada Sauce recipe will add irresistible spicy, and smoky flavor to your enchiladas. Made with simple ingredients and in under 30 minutes, this sauce will make your enchilada dish a crowd-pleaser.
Ingredients
- 3 tbls olive oil
- 3 tbls flour
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon Salt, to taste
- Pinch of cinnamon
- 2 tbls tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar
- Freshly ground black pepper, to taste
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Directions
Warm the oil in a small saucepan over medium heat until shimmering. Add the flour and stir until completely combined.
Add the ground chili powder, cumin, garlic powder, oregano, salt, and pinch of cinnamon to the mixture. Cook this, while stirring constantly, for about 1 minute.
Stir in the tomato paste then slowly pour in the broth while stirring constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer for about 10 to 15 minutes until the sauce has thickened a bit.
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
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TammersHomemade Classic Mexican Enchilada Sauce
This homemade Enchilada Sauce recipe will add irresistible spicy, and smoky flavor to your enchiladas. Made with simple ingredients and in under 30 minutes, this sauce will make your enchilada dish a crowd-pleaser.
Warm the oil in a small saucepan over medium heat until shimmering. Add the flour and stir until completely combined.
Add the ground chili powder, cumin, garlic powder, oregano, salt, and pinch of cinnamon to the mixture. Cook this, while stirring constantly, for about 1 minute.
Stir in the tomato paste then slowly pour in the broth while stirring constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer for about 10 to 15 minutes until the sauce has thickened a bit.
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
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