Enchilada Sauce Recipe

By Rachel Cooks

Ingredients

3 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon dried oregano
½ teaspoon kosher salt ((or to taste))
3 tablespoons oil ((vegetable, canola, or avocado))
2 tablespoons tomato paste ((I use no-salt-added))
2 cups low-sodium beef broth

Prep Time10mins
Cook Time10mins
Servings8

Instructions

In a small bowl, measure out flour, chili powder, cumin, garlic powder, smoked paprika, oregano, and salt.

Heat oil in a medium saucepan over medium heat. Once the oil is hot and shimmering, add the flour and spice mixture and whisk continuously for 1 minute.

Whisk in the tomato paste until combined, and then slowly add the broth, while whisking.

Bring to a gentle simmer, reduce the heat to low, and let cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

Taste and adjust seasoning as needed.

Remove the sauce from heat and let it cool slightly before using.