Enchilada Sauce

Ingredients

• 3 tbsp olive oil
• 3 tbsp flour
• 1/2 tbsp ground chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp salt
• pinch of cinnamon
• 2 tbsp tomato paste
• 2 cup chicken broth
• 1 tsp apple cider vinegar
• freshly ground black pepper

Directions

1. In a medium-sized pot over medium heat, warm the oil until 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!
2. 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.
3. 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.
4. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add a pinch of salt.

Notes

• Makes 2 cups of sauce.