Hanna Family Recipes

Homemade Enchilada Sauce

Name: Homemade Enchilada Sauce
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 tablespoons olive oil; 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!); 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder); 1 teaspoon ground cumin; ½ teaspoon garlic powder; ¼ teaspoon dried oregano; ¼ teaspoon salt, to taste; Pinch of cinnamon (optional but recommended); 2 tablespoons tomato paste; 2 cups vegetable broth; 1 teaspoon apple cider vinegar or distilled white vinegar; Freshly ground black pepper, to taste

Mexican

Sauce

2 servings

분량

3 minutes

활동 시간

10 minutes

총 시간

요리 시작

재료

3 tablespoons olive oil

3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)

1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)

1 teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon salt, to taste

Pinch of cinnamon (optional but recommended)

2 tablespoons tomato paste

2 cups vegetable broth

1 teaspoon apple cider vinegar or distilled white vinegar

Freshly ground black pepper, to taste

방향

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

In a medium-sized pot 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, so be patient and don’t step away from the stove!

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook 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.

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 a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

영양 정보

1회 제공량

1/2 cup

칼로리

133

지방 전체

11.1 g

포화 지방

1.6 g

불포화 지방

트랜스 지방

0 g

콜레스테롤

0 mg

나트륨

540 mg

탄수화물 전체

8.9 g

식이섬유

2.7 g

총 당류

1.8 g

단백질