Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 3 tablespoons all purpose flour (or gluten free flour)
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt (to taste)
  • 2 tablespoons tomato paste
  • 2 cups chicken broth (or vegetable)
  • 1 teaspoon vinegar (white or apple cider)
  • 1 tsp lime juice
  • 1 -2 tsp adobo sauce (optional)

Instruction

  • This is a fast recipe. Premeasure your ingredients so they are ready to dump and go.
  • In a medium-sized sauce pan over medium heat, warm the oil until it will sizzle if something is added.
  • Once it is hot, add in the flour and spice mixture. Whisk constantly, and cook until it is deeper in color and smells amazing. About 1 minute.
  • Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  • Increase the heat to medium high and bring the sauce to a simmer, then reduce heat as necessary to maintain a gentle simmer. Continue whisking until the sauce thickens about 5 minutes. You want it to coat the back of a spoon.
  • Remove from heat, then whisk in the vinegar, lime juice, and adobo (if desired). Give your sauce a taste, and add more salt if needed. Use as you would any enchilada sauce.
  • Store unused sauce in an air tight container in the fridge for up to 2 weeks.