Ingredients
- 6 tbsp butter
- 50g (6 tbsp) flour
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt, plus more to taste
- 1/4 tsp cinnamon
- 1/4 cup (about 2 oz) tomato paste
- 4 cups chicken bone broth
- 1 tbsp apple cider vinegar
- Freshly ground black pepper, to taste
Instructions
- Melt the butter in a saucepan over medium heat.
- When butter begins to brown (or other fat is quite hot), add flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon. Whisk for about a minute until fragrant and forming a thick, uniform paste with the butter – no lumps!
- Add tomato paste to the saucepan and mix until combined.
- Add the broth to the saucepan, whisking as you go. Make sure there are no lumps, especially around the sides.
- Bring to a simmer, whisking constantly, until the sauce begins to thicken, about 8 minutes.
- Remove from heat. Add the vinegar and black pepper. Taste and adjust salt as needed (if it tastes bland, it needs more salt).
Notes
- Flour Substitutions: All-purpose, fresh milled, or whole wheat will work! Gluten-free flour and keto thickeners should also work, but follow instructions on package for substitutions.
- Enchilada sauce will last in the fridge of up to 5 days and in the freezer for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
- Diet: Pescatarian, Vegetarian