Although you can buy enchilada sauce in a can, and I often do, making it from scratch is way better.
INGREDIENTS
1/4 cup avocado oil
1/4 cup flour
1/4 cup chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano
1/8 tsp cinnamon
2 Tbsp tomato paste
3 cups vegetable broth
1 tsp apple cider vinegar
Salt & pepper to taste
DIRECTIONS
1. Combine dry ingredients in small bowl.
2. In a medium-sized pot over medium high heat, add oil then heat until it sizzles. Add dry ingredients, stirring constantly to release aromatics, approximately 1 minute. Whisk in tomato paste then slowly pour in the broth; whisk constantly to remove any lumps.
3. Bring to boil, reduce heat to medium low and cook, whisking often, approximately 7 to 8 minutes. Remove from heat, whisk in vinegar and season with salt and pepper to taste. Use immediately or store refrigerated in a jar with a tight fitting lid.
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