Once you make this enchilada sauce from scratch, you'll never go back to store-bought. It's rich and smoky with layers of flavor from the blend of spices, and that hint of cocoa powder and cinnamon adds this subtle complexity that makes it truly special. The best part is it comes together in just minutes and tastes like it's been simmering all day.
Ingredients:
3 T all-purpose flour
3 T Chili powder
1t each: ground cumin, garlic powder, onion powder, ground coriander
1/2 t each: smoked paprika, salt, dried oregano
1/16th t of cayenne or more to taste
2 T butter
2T olive oil
1/4 cup tomato paste
3 cups reduced sodium chicken broth
1 t unsweetened cocoa powder
1 t sugar
A pinch of cinnamon
1 t apple cider vinegar
Directions:
Whisk the flour and all seasonings together in a small bowl. Set aside.
Melt the butter and olive oil in a large skillet over medium heat. Whisk in flour mixture and cook while whisking for 2 minutes. Whisk in the tomato paste until completely combined and continue to cook for 1 minute.
Reduce heat to low, then gradually whisk in the chicken broth. Continue to whisk until smooth and the lumps are dissolved. Whisk in cocoa powder, sugar and cinnamon.
Bring sauce to a simmer and continue to simmer, whisking often, until it thickens to your desired consistency, about 5-7 minutes. Keep in mind the sauce will thicken as it cools.
Remove from heat and stir in apple cider vinegar. Taste and adjust seasoning if desired.
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