Enchilada Sauce
MAKES: serving
Ingredients
3 Tbsp whole wheat flour
1 Tbsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp dried oregano
Sea salt & pepper, to taste
Pinch cinnamon
3 Tbsp olive oil
2 Tbsp tomato paste
2 cups vegetable broth
1 tsp apple cider vinegar
Directions
Measure dry ingredients (flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon) and set near stove with tomato paste and broth.
Heat oil in a medium sized pot over medium heat until a light sprinkle of dry mix sizzles on contact. Stay near stove, this might take a couple of minutes.
Add dry ingredients. Whisk constantly until fragrant and slightly deepened in color, about 1 minute. Add tomato paste, then slowly pour in broth while whisking constantly to remove lumps.
Increase heat slightly and bring mixture to a simmer, then reduce to maintain a gentle simmer. Whisk often until sauce has thickened, 5-7 minutes. Sauce will thicken more as it cools.
Remove from heat. Whisk in vinegar. Season with pepper, to taste.