Homemade Enchilada Sauce

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!

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