This sauce has all the smoky, spicy, earthy flavors you desire from a true enchilada sauce, but it’s super pantry friendly. Use this sauce to smother your burritos, tacos, eggs or nachos. A very versatile sauce.
The chili powder in the pantry is very mild, so if you desire the sauce to have more heat you could add cayenne pepper or find a spicier chili powder.
And in full disclosure- cumin powder isnt carried in the pantry. But you can find it in the commissary.
This recipe makes about 2 cups of sauce.
In a small bowl mix together the flour and dry spices- through salt.
In a medium-sized sauce pan, heat oil or a couple tablespoons of butter, over medium heat.
Once oil is hot enough, sprinkle the dry mixture into the skillet. It should sizzle. Stir often, “cooking” the flour, until lightly browned. About 2-3 minutes.
Add the tomato paste to skillet and allow to deepen in color, well being stirred together.
Slowly whisk in the broth to skillet, making sure to whisk away lumps from the flour mixture.
Increase heat to bring mixture to a simmer. Decrease heat, but maintain a low simmer and allow sauce to reduce.
Whisk often.
Sauce is done when thickened and reduced. It should coat the back of a spoon.
Remove sauce from heat and whisk in vinegar. Season with salt and pepper to taste.
The sauce is ready to use or can be refrigerated for about a week, or frozen to use later.
Enjoy!
0 servings