Forget the can and make your own homemade red enchilada sauce with an authentic Mexican flavor! This recipe resembles a combination of dried spices and a rich yummy tomato paste. The vinegar finale adds up to its unique flavor! This homemade enchilada sauce is healthy and is free of unnecessary processed ingredients and MSG. If you want, you can make a large batch of it to freeze for later.
3 tablespoons olive oil
3 tablespoons flour (anything from whole wheat flour, all-purpose flour, and gluten-free flour blends)
1 tablespoon ground chili powder (according to your preference)
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste
Mix the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon) into a small bowl.
Warm the oil in a medium-sized pot over medium heat until it’s hot enough. Pour in the flour and spice mixture, whisking constantly and cook until fragrant and slightly deepened in color (about 1 minute). Transfer to your VitaClay pot.
Add the tomato paste into the mixture, then slowly pour in the broth.
Set to soup and continue cooking for about 10 minutes, until thickened.
Add the vinegar and season with salt and pepper to taste. Enjoy!