Homemade Enchilada Sauce
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| .25 tsp | Oregano | |
| 1 tbsp | Chili powder | |
| 1 tsp | Cumin | |
| .5 tsp | Garlic powder | |
| .5 tsp | Cinnamon | |
| 3 tbsp | Olive oil | |
| 3 tbsp | Flour | |
| 2 tbsp | Tomato paste | |
| 475 ml | Vegetable stock | |
| 1 tsp | Apple cider vinegar |
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium-sized pot over medium heat, warm the 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!
- 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.
- 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.)
- 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 (I usually add another pinch or two). Go forth and make enchiladas!
Fat:
22.2g
Saturates:
3.2g
Sugars:
3.6g
Protein:
3.6g
Carbs:
18.8g
Fiber:
5.4g
21.7%
Calories
19%
Carbs
4.2%
Protein
55.5%
Fat
21.6%
Fiber