Enchilada Sauce
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.
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
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1
Heat 2 tbsp neutral oil or lard in a medium saucepan over medium heat.
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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.
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3
Stir in 2 tbsp tomato paste and cook for 30 seconds.
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4
Whisk in 2 cups gluten-free vegetable broth or chicken broth gradually, ensuring no lumps remain.
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5
Bring to a gentle simmer and cook, stirring occasionally, for 8-10 minutes until the sauce thickens enough to coat a spoon.
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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.