Enchilada Sauce

Name: Enchilada Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 tbsp neutral oil or lard; 2 tbsp pure ancho or New Mexico chile powder; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp dried oregano (Mexican preferred); 2 tbsp tomato paste; 2 tsp gluten-free all-purpose flour or corn flour; 2 cups gluten-free vegetable broth or chicken broth; 1/2 tsp kosher salt; 1 tsp apple cider vinegar

A rich, deeply flavored red enchilada sauce built from toasted chile powder, tomato paste, and warm spices, simmered smooth on the stovetop. Far better than canned and ready in under 20 minutes.

20 minEasyServes 850 cal/serving

MexicanSauceStovetopVeganStandardLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSoy-FreeLow-Sodium

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Ingredients

2 tbsp neutral oil or lard
2 tbsp pure ancho or New Mexico chile powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried oregano (Mexican preferred)
2 tbsp tomato paste
2 tsp gluten-free all-purpose flour or corn flour
2 cups gluten-free vegetable broth or chicken broth
1/2 tsp kosher salt
1 tsp apple cider vinegar

Instructions

1

Heat 2 tbsp neutral oil or lard in a medium saucepan over medium heat.
2

Add 2 tbsp pure ancho or New Mexico chile powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp dried oregano (Mexican preferred), and 2 tsp gluten-free all-purpose flour or corn flour. Cook, stirring constantly, for 1 minute until the spices are fragrant and lightly toasted.
3

Stir in 2 tbsp tomato paste and cook for 30 seconds.
4

Whisk in 2 cups gluten-free vegetable broth or chicken broth gradually, ensuring no lumps remain.
5

Bring to a gentle simmer and cook, stirring occasionally, for 8-10 minutes until the sauce thickens enough to coat a spoon.
6

Season with 1/2 tsp kosher salt and 1 tsp apple cider vinegar. Taste and adjust seasoning. Use immediately or refrigerate for up to 5 days.

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Questions

How do I know when Enchilada Sauce is done?

Go by the cues in the method rather than the clock. Step 5: cook until the sauce thickens enough to coat a spoon.

Can I make Enchilada Sauce less spicy?

Yes. The heat in Enchilada Sauce comes from 2 tbsp pure ancho or New Mexico chile powder. For a milder plate, halve the chile powder; nothing else in the method changes.

Is Enchilada Sauce keto-friendly?

A serving of Enchilada Sauce carries 4 g of carbohydrate. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

How many carbs are in Enchilada Sauce?

One serving (the recipe makes 8) has 4 g of carbohydrate in about 50 calories, with 1 g protein and 2 g fat, plus 360 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Enchilada Sauce ahead?

Yes, it takes well to being made ahead. Refrigerate Enchilada Sauce in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

Serve it with

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