Homemade Enchilada Sauce

🧂 Ingredients

• 2 tablespoons neutral oil (such as avocado oil or canola oil)
• 2 tablespoons flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano (*Mexican oregano is best if you have it)
• 2 tablespoons tomato paste
• 2 cups vegetable broth or chicken stock
• ½ teaspoon kosher salt (more as needed)
• 1 teaspoon white vinegar (or apple cider vinegar)

👨‍🍳 Instructions

1. 1

   Heat 2 tablespoons neutral oil in a small saucepan over medium-high heat, until just hot glistening. This only takes a minute or two.

2. 2

   Add in 2 tablespoons flour, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon dried oregano and whisk together until thick paste forms. Cook for one minute to toast spices and to rid of the sauce of a raw flour taste.

3. 3

   Whisk in 2 tablespoons tomato paste into the roux.

4. 4

   Gradually, whisk in 2 cups vegetable broth or chicken stock, whisking the entire time, until well incorporated and all lumps are removed. Reduce heat and simmer 10-15 minutes until slightly thickened. Remove from heat and whisk in ½ teaspoon kosher salt and 1 teaspoon white vinegar.

5. 5

   Use immediately or refrigerate in an airtight container for up to 5 days or freeze up to 3 months.