Homemade Red Enchilada Sauce

We are loyal enchilada fans over here and while I've tried a variety of canned enchilada sauces, nothing quite compares to homemade. There are so many unique flavors in this homemade red enchilada sauce and my personal favorite is the cinnamon. It adds so much to the dish.

The best part is the sauce comes together in no time at all and if you keep a stocked pantry, you'll already have the ingredients on hand. Trust me, it'll change the way you feel about enchiladas!

Homemade Red Enchilada Sauce

Source: Cookie and Kate

Yields: 2 cups sauce

3 Tbsp. olive oil

3 Tbsp. flour

2 tsp. chili powder

1 tsp. cumin

1/2 tsp. garlic powder

1/4 tsp. dried oregano

1/4 tsp. salt

1/8 tsp. ground cinnamon

2 Tbsp. tomato paste

2 cups vegetable or chicken broth

1 tsp. apple cider vinegar 

black pepper, to taste

1. Before you make the sauce, measure the flour and spices in a small bowl and place your tomato paste near the stove.

2. In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact). Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

3. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.)

4. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of black pepper.