INGREDIENTS (yields 2 cups or 16 oz of sauce)

• 3 tablespoons canola oil

• 3 tablespoons flour

• 1 tablespoon ground chili powder (use more if you want a deeper red chili flavor)

• 1 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/4 teaspoon dried oregano

• 1/4 teaspoon salt, to taste

• Pinch of cinnamon

• 2 tablespoons tomato paste

• 2 cups vegetable or chicken broth

• 1 teaspoon apple cider vinegar or distilled white vinegar

• Freshly ground black pepper, to taste

PREPARATION

1. This sauce comes together quickly so have your ingredients ready to go and in place near the stove. Measure out the dry ingredients into a small bowl, portion out two tablespoons of tomato paste and 2 cups of broth.

2. In a medium-sized pot over medium heat, warm the oil until it’s 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 freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two).

6. You’re now ready to make the best enchiladas ever.

RECIPE NOTES

This really is the best enchilada sauce I’ve ever had and I can’t believe how easily it comes together using spices you probably already have in your pantry. The flavors are warm and savory, especially that little hint you get from the pinch of cinnamon. This is a mild sauce and suitable for children but if you want more fire, use a hotter chili powder or add a pinch or two of cayenne. Use this as you would a canned enchilada sauce for any recipe you like. I saute chicken or veggies with onion, thyme, oregano and garlic, add a splash of sauce along with fire roasted corn and canned green chiles. If the sauce gets too thick, add a 1/4-1/2 cup of broth to thin it out but not too much otherwise your enchiladas will be soupy. And, good news! This recipe does work with gluten-free flour.