Red Enchilada Sauce
We love making homemade tostadas!
But instead of canned sauce, we whip up our own fresh enchilada sauce from scratch, which makes all the difference.
The flavor is bold, the freshness is unbeatable, and the best part? We can make it as spicy as we want. Making this is always an easy yes; plus, this enchilada sauce isn’t just for tostadas; it goes a long way for so many other dishes we love to cook. Like...enchiladas!
Ingredients:
9 tablespoons avocado oil (olive oil works too)
9 tablespoons all-purpose flour
3 teaspoons ground cumin
1 ½ teaspoons garlic powder
¾ teaspoon dried oregano
1 teaspoon cayenne (or less for less spiciness)
¾ teaspoon salt, to taste
Pinch of cinnamon
6 tablespoons tomato paste
6 cups vegetable or chicken broth
3 teaspoons apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste
Instructions:
To make it easy, combine the dry ingredients in a separate bowl. Heat the pot over medium heat and add oil.
Once the oil is hot (do a flour fizzle test first), add the dry ingredients and mix.
After a minute or until it starts to darken a little, add the tomato paste, and slowly add the broth, whisking quickly to ensure no clumps.
After all broth is added, raise heat to medium-high to simmer and lower heat until a simmer is maintained, stirring regularly for about 5-7 minutes.
Once the sauce has thickened a little (the back of a spoon through the sauce should give some resistance), remove from heat.
6. Whisk in the apple cider vinegar and season to taste with more salt and pepper.
7. Use as desired and enjoy!
