Homemade Enchilada Sauce
A versatile and flavorful sauce that's simple to make and perfect for enhancing any meal.
Ingredients
Spices
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper Adjust for spiciness
- 1/4 teaspoon instant espresso powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon chili powder
Base Ingredients
- 3 tablespoons vegetable oil
- 2 tablespoons flour
- 1.5 cups vegetable broth Adjust for desired thickness
- 1 15 oz can tomato sauce
Instructions
Preparation
- In a small bowl, mix together all of the spices (including the espresso powder) and set aside.
Cooking
- In a medium saucepan over medium heat, heat the oil and whisk in the flour. Let cook for just a minute until the flour is completely absorbed and just as it begins to brown.
- Add in the tomato sauce, broth, and spices. Stir to combine and bring to a simmer.
- Simmer for 15 minutes, stirring frequently.
- Once done, remove from heat and either use immediately or store for later.
Notes
Store in an airtight container in the fridge for up to a week. Can freeze for up to three months. For variations, consider adding fresh herbs or adjusting spice levels.