Yields: About 2 ½ cups
Prep time: 5 minutes
Cook time: 15-20 minutes
Ingredients:
Base:
- 3 tablespoons olive oil (or neutral oil)
- 3 tablespoons all-purpose flour
- 2-3 tablespoons chili powder (adjust for desired heat level)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- Pinch of ground cinnamon (optional, but adds depth)
Thickening & Flavor:
- 2 cups vegetable or chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon apple cider vinegar or white vinegar
Customization:
- Spice lovers: Add a pinch of cayenne pepper, chipotle powder, or hot sauce to taste.
- Smoky flavor: Substitute half the chili powder with smoked paprika.
- Creamier texture: Stir in a tablespoon or two of heavy cream or sour cream at the very end.
Instructions:
- Make the roux: Heat the olive oil in a medium saucepan over medium heat. Once the oil shimmers, add the flour and whisk continuously for about a minute, until the mixture is smooth and lightly browned.
- Toast the spices: Add the chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon. Whisk constantly for 30-60 seconds, letting the spices bloom in the heat.
- Create the sauce base: Gradually whisk in the tomato paste until incorporated. Slowly pour in the broth, whisking continuously to prevent lumps.
- Simmer and thicken: Bring the sauce to a simmer, then reduce heat to medium-low. Simmer gently for 15-20 minutes, stirring occasionally, until the sauce thickens to a consistency that coats the back of a spoon.
- Finishing touches: Stir in the vinegar and season to taste with salt and pepper. If you added any extra spices for heat, taste and adjust if necessary.
- Use or store: Use the sauce immediately for enchiladas, or let cool and store in an airtight container in the refrigerator for up to 5 days.
Tips:
- Quality chili powder: Use a good-quality chili powder for the best flavor in your sauce.
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
- Controlling thickness: For a thinner sauce, use a little less flour or simmer for a shorter time. For a thicker sauce, add a bit more flour or simmer slightly longer.
- Blending for smoothness: If you have any lumps, use an immersion blender or transfer carefully to a regular blender to puree until smooth.
