Red Enchilada Sauce
Mise en place – meaning get your ingredients together and ready to use – is an important part of this recipe.
  1. Put dry ingredients – the flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon – into a small bowl. Stir with a fork. Set bowl near the stove. Have tomato paste and broth ready.
  2. In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough – you will see the oil slightly ripple and give off heat. Check with a sprinkle of the flour/spice mixture – it should sizzle.
  3. Add the remaining mixture. Whisk constantly until toasted, about 1 minute. Whisk in tomato paste. Slowly pour in the broth – whisking constantly to remove any lumps.
  4. Raise heat to bring the mixture to a simmer. Cook, whisking, for about 5 to 7 minutes, until it has thickened. Reduce heat if the mixture begins to boil instead of gently simmering.
  5. Remove from heat; whisk in the vinegar. Allow to cool and taste, adjusting with more salt and pepper if needed.
Recipe Notes

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