Description
This pantry friendly enchilada sauce recipe is perfect for anyone looking for a quick and easy Mexican-inspired meal. With just a few simple ingredients and minimal prep, you can create a delicious sauce that's perfect for enchiladas, tacos, and more!
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 2 tablespoons cornstarch
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1/4 cup chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon ground Mexican oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon unsweetened cocoa powder
- 1/2 teaspoon coarse salt
Instructions
- In a small saucepan, whisk together olive oil and cornstarch over medium high heat. Cook for 1 minute, whisking constantly.
- Add chili powder, onion powder, garlic powder, oregano, coriander, and paprika. Cook for another minute, whisking constantly.
- Add tomato paste, salt and chocolate powder. Whisk constantly until the mixture starts to brown, about another minute.
- Whisk in 1 teaspoon of the apple cider vinegar, and cook another 30 seconds to 1 minute.
- Pour in vegetable broth, whisking to combine. Bring to a boil and then reduce to a simmer. Cook about 10 minutes, until somewhat thickened, whisking occasionally.
- Pour in remaining vinegar. Remove from heat, add salt to taste. Cool completely before storing in an airtight container in the refrigerator up to a week or the freezer up to 3 months.
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
