MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Enchilada Sauce
Categories: Mexican, Sauces
Yield: 2 Cups

3 tb Olive oil
3 tb Flour
1 tb Ground chili powder
1 ts Ground cumin
1/2 ts Garlic powder
1/4 ts Dried oregano
1/4 ts Salt; to taste
1 pn Cinnamon; (optional but
-recommended)
2 tb Tomato paste
2 c Vegetable broth
1 ts Apple cider vinegar or
-distilled white vinegar
Freshly ground black pepper;
-to taste

Total Time: 10 minutes

This homemade red enchilada sauce has authentic Mexican flavor! It's
so good and easy, you'll never go back to store-bought sauce again.
You can even make a double batch and freeze half of it for later.

This sauce comes together quickly once you get started, so measure
the dry ingredients (the flour, chili powder, cumin, garlic powder,
oregano, salt and optional cinnamon) into a small bowl and place it
near the stove. Place the tomato paste and broth near the stove as
well.

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!

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.

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. (The sauce
will thicken some more as it cools.)

Remove from heat, then whisk in the vinegar and season to taste with a
generous amount of freshly ground black pepper. Add more salt, if
necessary (I usually add another pinch or two). Go forth and make
enchiladas!

Notes:

Enchilada sauce recipe adapted from my spinach artichoke enchiladas.

Storage suggestions: Extra enchilada sauce will keep well in the
refrigerator for up to 5 days. Or, freeze it for up to 3 months. Let
it cool to room temperature before transferring to a wide-mouth mason
jar, leaving some room at the top for expansion (don't screw on the
lid completely until the mixture is fully frozen), or a freezer bag
(remove excess air before sealing).

Make it gluten free: Just use gluten-free all-purpose flour blend. I
tried with Bob's Red Mill brand and it worked great.

Make it tomato free: You can omit the tomato paste. You might want to
up the spices a bit. The sauce won't taste quite like the enchilada
sauce you might buy at the store, but it will still be good!

Change it up: The chili powder, cumin and garlic powder are essential
here, but feel free to change up the other spices to suit your
preferences.

From: https://cookieandkate.com/enchilada-sauce-recipe/

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