Homemade Enchilada Sauce

I know that you could get this easily from the store. But making it yourself is so much more fun and you can say -I made something homemade today! I actually thought anything homemade is complicated also if you could get the store bought ones and sometimes they are cheaper too, why would you bother huh?

But I had the most fun when I’m in the kitchen, or anything to do with food. Also because I have all the ingredients at home already and another reason to not go out during this cold winter just to pick up a bottle of sauce, I am all for it. Another benefit is now I can brag that I made the sauce homemade and being able to share it with you guys.

For me this is better than store bought because I can adjust seasoning, I like my sauce hot. So this is just perfect. I made this when I wanted to make enchiladas but more often I made a little extra so I can use as a dipping sauce too!

Ingredients:

2 tbsp olive oil

2 tbsp flour (any types) 

1 tbsp chili powder 

1 tsp ground cumin

½ tsp garlic powder

A dash of cinnamon 

A pinch of cayenne pepper (optional for extra kick)

2 tbsp tomato paste

2 cups chicken or veggie broth

Salt and pepper

Instructions:

• Place the chili powder, cumin, garlic powder, cinnamon and cayenne pepper (if using) in a small bowl and mix them.

• In a medium pot over medium heat, heat the olive oil for a couple of minutes, until it’s nice and hot. 

• Once it’s hot, pour in the flour and spice mixture and whisk constantly until fragrant. Whisk in the tomato paste, then gradually pour in the broth while whisking constantly, make sure there are no lumps. Using cold broth will help to prevent lumps.

• Increase heat to medium-high and bring the sauce to a simmer, then reduce heat to low and keep simmering for about 5 more minutes. Whisk often until the sauce has thickened.

• Remove from heat and add salt and pepper to taste. Now go ahead and make the enchiladas.