Empty My Fridge
5 Minute Easy Enchilada Sauce (with Spices You Already Have!)
Ingredients
- Avocado oil3 tbsp
- Garlic1
- Flour3 tbsp
- Chili powder2 tbsp
- Ancho chili · powder1 tbsp
- Onion powder1 tsp
- Cumin · ground1 tsp
- Brown sugar1 tsp
- Salt¾ tsp
- Oregano · dried½ tsp
- Cayenne pepper
- Tomato paste2 tbsp
- Chicken broth2 cups
- Lime2 tsp
Instructions
- Pour the oil into a small saucepan and warm it over medium heat.
- Add the pressed garlic and cook, stirring, until fragrant, about 30 seconds.
- Sprinkle in the flour and whisk until light golden, about 60 seconds.
- Add the chili powder, ancho chili powder, onion powder, cumin, sugar, salt, oregano and cayenne (if using), and whisk for 30 to 60 seconds. The mixture will be very thick and dry; keep it moving so it does not burn.
- Add the tomato paste and cook, stirring, until it deepens in color, about 1 to 2 minutes.
- While whisking, slowly drizzle in the chicken broth. Keep cooking and stirring constantly until slightly thickened.
- Remove from heat and stir in the lime juice. Taste and add more salt if needed.
Summarized from Sugar Spun Run's video. Watch it for the details.
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