You’ll never go back to store bought again, I promise!
What you’ll need:
- 2 cups bone broth (we used beef)
- 3 tablespoons olive oil
- 1 teaspoon garlic, finely chopped
- 3 tablespoons gluten free flour (really, any flour you choose will suffice)
- 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1/2 teaspoon salt, to taste
- Pinch of cinnamon (this is optional — think we will omit it next time.)
- 2 tablespoons tomato paste
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Black pepper to taste
How to do it:
- Measure the dry ingredients (the flour, chili powder, cumin, oregano, salt and optional cinnamon) into a small bowl. Have your tomato paste, garlic, and broth ready to rock and roll also.
- In a medium-sized pot over medium heat, warm the oil and garlic until it’s hot enough that your garlic begins to sizzle.
- Once it’s ready, pour in the flour and spice mixture. Whisk constantly, cooking until fragrant and slightly deepened in color (about 1 minute).
- Add your tomato paste into the mixture, continuing to whisk, 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 — you’re looking for some resistance as you stir. (It will thicken more as it cools.)
- Remove from heat and whisk in the vinegar.
- Season to taste with black pepper and extra salt, as desired. Capiche!
I’ll tell share my fool-proof enchilada filling soon!