Ingredients
3tbspolive oil
3tbspflour,whole wheat flour, or all-purpose flour and gluten-free flour
1tbspground chili powder,*
1ground cumin
½tspgarlic powder
¼tspdried oregano
¼tspsalt,to taste
pinchcinnamon,optional but recommended
2tbsptomato paste
2cupsvegetable broth
1tspapple cider vinegar,or distilled white vinegar
freshly ground black pepper,to taste
Preparation
Place the flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact.
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook for about 1 minute until fragrant and slightly deepened in color.
Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise the heat to medium-high, then 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 it’s stirred.
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
Serve over enchiladas, and enjoy!
