Cookie And Kate's: Enchilada Sauce

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Cookie And Kate's: Enchilada Sauce


Cooking Time

Preparation Time :3 Min

Cook Time : 7 Min

Total Time : 10 Min


Serves : 6
  • 3 tbsp olive oil

  • 3 tbsp flour

  • 1 tbsp chilli powder

  • 1 tsp cumin

  • 1/2 tsp garlic powder

  • 1/4 tsp dried oregano

  • 1/4 tsp salt, to taste

  • 1 pinch of cinnamon

  • 2 tbsp tomato paste

  • 2 cups vegetable broth

  • 1 tsp Apple cider vinegar or distilled white vinegar

  • 1 pinch black pepper


  • 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 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!