Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons olive oil
  • 2 tablespoons flour
  • ¼ cup red chili powder ((ancho powder is GREAT here, or use a combo of ancho and guajillo, or use your favorite blend))
  • 6 ounces tomato paste
  • 1-1/2 cups vegetable broth
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

Instruction

  • Heat a large pan to medium heat. Add oil and get it nice and warm.
  • Stir in the flour. Reduce heat to medium-low and stir constantly, for 5 minutes, until the mixture browns.
  • Add in chili powder, tomato paste, broth, cumin and garlic powder. Stir to incorporate.
  • Allow the mixture to thicken up and become consistent, stirring often. If the enchilada sauce is too thick, swirl in in a bit more stock/broth or water a tablespoon at a time.
  • Simmer for 3-5 minutes to let the flavors develop.
  • Salt and pepper to taste, then set aside until ready to use.