Homemade Enchilada Sauce

This sauce comes together quickly, so measure the dry ingredients — the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon — into a small bowl and place it near the stove. Set the tomato paste and broth nearby too.

In a medium-sized pot over medium heat, warm the olive oil until it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don't step away from the stove.

medium heat

Once the oil is ready, pour in the flour and spice mixture. Whisking constantly, cook until fragrant and slightly deepened in colour, about 1 minute.

Whisk the tomato paste into the mixture, then slowly pour in the vegetable broth while whisking constantly to remove any lumps.

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened and a spoon meets some resistance as you stir. It will thicken more as it cools.

Remove from heat, then whisk in the vinegar and season generously with freshly ground black pepper. Add more salt if needed. Go forth and make enchiladas!