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Enchilada Sauce

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: condiment, sauce
Cuisine: Mexican, Tex Mex
Keyword: comfort, easy, spicy
Author: Christen Clark

Ingredients

  • 3 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • pinch of cinnamon (optional)
  • 1/4 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 1/2 tbsp flour
  • 1 1/2 cups chicken broth
  • 1 tbsp fresh lime juice

Instructions

  • Heat olive oil in a small saucepan to medium heat. Add the spices and salt and let them toast for a few seconds by themselves until they are fragrant. Add the tomato paste and mix with a rubber spatula for 1 minute to caramelize the tomatoes, deepening their flavor.
    Add the flour to make a roux. Mix the flour with the tomato/spice paste until there are no dry bits in the pan. Keep moving it with the rubber spatula, smooshing the spicy, tomato roux so that all of it gets to have contact with the pan. Cook the roux for 2-3 minutes.
    Pour in the broth. You may want to switch to a whisk to more effectively incorporate the roux into the liquid. Bring the sauce to a simmer and continue to simmer gently for 8 minutes. Turn off the heat. Add the fresh lime juice. As the sauce cools it will thicken .