Enchilada Sauce

I’ve made enchilada sauce a few times, and usually it never really turns out the same, I’m fine with that because each time I make it it’s still delicious. I always use the same method, so why would the flavors vary? Sometimes I add more chili than usual, other times I add Cheyenne pepper and for a lingering heat I’ll throw in some red pepper flakes. I will however just list my basic recipe and feel free to add more chili powder, or any of the ingredients, including Cheyenne pepper or red pepper flakes, that I have listed in the ingredients under optional.

Ingredients

• 3/4 Cup Chili powder

• 2 tablespoons flour

• 1 teaspoon Garlic powder

• 1/2 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 tablespoon smoked paprika

• 1 teaspoon salt

• 1 tablespoon tomato paste

• 2 tablespoons olive oil (avocado oil is fine, but no others)

• 2 cups chicken broth

• 1 teaspoon Cayenne pepper (optional)

• A dash of red pepper flake (optional)

In a small saucepan, add olive oil and flour and make a nice smooth mixture.

Add in the chili powder, garlic powder, dried oregano, ground cumin, smoked paprika, salt and garlic powder and toast them all together for about 2 minutes. Do not leave unattended, you want to toast the spices, not burn them. Mix in the tomato paste and rub it in good. (If the spices and paste are too thick to mix, feel free to add a splash more oil in.)

Slowly add the chicken broth and mix with a whisk while you do so, if you can. Make sure everything is nicely mixed, allow enchilada sauce to thicken, should take about 10-15 minutes depending on the thickness you would like. Don’t forget to sporadically whisk the sauce so it doesn’t stick to the bottom.