Easy Enchilada Sauce (Print Version)
# Ingredients:
→ Base ingredients
01 -
3 tablespoons avocado oil
02 -
3 tablespoons all-purpose flour
→ Spices and seasonings
03 -
2-3 tablespoons chili powder (adjust to your taste preference)
04 -
½ teaspoon ground cumin
05 -
½ teaspoon garlic powder
06 -
½ teaspoon sea salt
07 -
¼ teaspoon dried oregano
→ Liquid ingredients
08 -
1 can (8 oz) tomato sauce
09 -
1½ cups vegetable broth
# Instructions:
01 -
Warm the avocado oil in a small saucepan over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute until it forms a smooth paste.
02 -
Stir in the chili powder, cumin, garlic powder, salt, and oregano. Keep whisking for another minute to toast the spices and release their flavors.
03 -
Gradually pour in the tomato sauce, whisking constantly to prevent lumps. Then slowly add the vegetable broth while continuing to whisk until the mixture is completely smooth.
04 -
Let the sauce bubble gently for 12 minutes, stirring occasionally, until it reaches your desired thickness. Remember, it will continue to thicken as it cools down.
# Notes:
01 -
This versatile sauce works beautifully in any recipe calling for red enchilada sauce
02 -
The sauce will naturally thicken more as it cools, so don't worry if it seems a bit thin while hot
03 -
Store leftover sauce in the refrigerator for up to one week