Description
This homemade enchilada sauce is packed with rich, bold flavors from chili powder, cumin, and a hint of cinnamon. Perfect for all your Mexican dishes like enchiladas, tacos, and more.
Ingredients
Scale
- 2 tbsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- Pinch of cinnamon
- 3 tbsp flour
- 3 tbsp olive oil
- 2 tbsp tomato paste
- ½ tsp honey
- 2 cups chicken broth
- 1 tsp apple cider vinegar (or distilled white vinegar)
Instructions
- In a small bowl, combine chili powder, garlic powder, onion powder, cumin, cinnamon, and flour.
- Heat olive oil in a saucepan over medium heat. Add the flour mixture and whisk with a fork for about 1 minute until it reaches the consistency of wet sand.
- Stir in the tomato paste and honey. Cook for 1 minute.
- Gradually add the chicken broth in small splashes, stirring constantly.
- Bring the mixture to a boil, then reduce to a simmer. Simmer for 5 minutes or until it reaches your desired thickness.
- Remove from heat and stir in the vinegar. The sauce will thicken further as it stands.
Notes
- The sauce can be stored in an airtight container in the refrigerator for up to one week.
- If you prefer a spicier sauce, feel free to add a pinch of cayenne pepper or more chili powder.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 1g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg