Tip-sy Tuesday: Enchilada Sauce

Today's Tip-sy Tuesday is how to make your own enchilada sauce - it's more of a recipe than a tip I guess, but since it's Tuesday and I'm posting it then we're calling it a tip hahaha. How about the tip is that you can make it yourself...

I posted my recipe for beef and black bean enchiladas last week, I made this sauce since I didn't have any store-bought, really easy and tasted great. I don't have a picture other than it spread on the enchiladas so I'm borrowing that photo so you can see what the sauce looks like.

• 
  
  3 tablespoons olive oil
• 3 tablespoons flour 
• 1 tablespoon ground chili powder (or to taste) 
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• pinch of salt, to taste
• 2 tablespoons tomato paste
• 2 cups chicken broth (or vegetable broth)
• 1 teaspoon apple cider vinegar or distilled white vinegar
• black pepper, to taste

1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
2. In a medium-sized pot over medium heat, warm the oil for a minute or so until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. 
3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of black pepper and additional salt if necessary.

click here for original source cookieandkate

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