Ingredients: |
Ingredients: 2 cups vegetable broth
3 tablespoons olive oil
3 tablespoons all-purpose flour
2 tablespoons tomato paste
2 tablespoons chopped fresh cilantro, plus additional for garnish
1 tablespoon ground chili powder
1 teaspoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon salt, to taste
Pinch of cinnamon
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Directions: |
Directions:1. Add the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth.
2. In a large skillet over medium heat, warm the oil until it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. this might take a couple of minutes. Keep an eye on it.
3. Once the oil is hot enough, pour in the flour and spice mixture. Whisk constantly to make a roux. Continue whisking until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and your spoon encounters some resistance as you stir it.
5. Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with an additional pinch or two of salt. |
This recipe for Enchilada Sauce is from