Homemade Enchilada Sauce

• total time: 6 minutes

Ingredients

3 tablespoons olive oil

3 tablespoons flour

2 tablespoons chili powder

1½ teaspoons ground cumin

¾ teaspoon garlic powder

1 teaspoon dried oregano

½ teaspoon salt

3 pinches of cinnamon

2 tablespoons tomato paste

2 cups chicken broth

3 teaspoons apple cider vinegar

Directions

In a small bowl, whisk together the flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon. Set aside.

Heat the olive oil in a medium saucepan over medium-low heat. When a pinch of flour sizzles, add the spice/flour mixture. Whisk constantly for about 1 minute until fragrant.

Add the tomato paste and whisk until fully combined. The mixture will become thick, that’s normal.

Slowly whisk in the broth, a little at a time, until smooth.

Bring to a gentle simmer and cook for about 5 minutes, whisking often, until thickened.

Remove from heat and stir in the apple cider vinegar. Taste and adjust salt if needed.