Our favorite Mexican-inspired stovetop enchilada sauce! A savory sauce to smother over your beautiful enchilada creations.
- 2 Tbsp. olive oil
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour (I use GF all-purpose)
- 2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. chili powder
- 3 cups vegetable broth
- Salt/pepper to taste
- Optional: 1/2 tsp. smoked paprika, dash of chipotle powder, etc.
In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder. (Or other spices of choice.)
In a medium saucepan over medium heat, add olive oil.
Once oil is hot, carefully add tomato paste and the bowl of flour/spices.
Cook for 1 minute, whisking continuously. (It will form a very thick mixture - just go with it!)
Slowly whisk in broth. Then increase heat and bring to a light boil.
Once lightly boiling, reduce heat to medium-low. Let sauce lightly simmer for about 8 minutes (or until thickened) whisking occasionally to break up clumps.
Salt/pepper to taste.
My favorite variation is adding smoked paprika & a touch of chipotle powder which gives it a wonderful, smoky kick!
Adapted from Martha Stewart
Calories: 63 kcalCarbohydrates: 6 gProtein: 1 gFat: 4 gSaturated Fat: 1 gPotassium: 105 mgFiber: 1 gSugar: 2 gVitamin A: 374 IUVitamin C: 2 mgCalcium: 17 mgIron: 1 mg