Sunday, June 5, 2016

enchilada sauce

enchilada sauce
3 cups  vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
4 Tbsp. olive oil
2 Tbsp. cumin
1/2 tsp. chili powder
1/2 tsp. smoked paprika
Salt/pepper
Optional: cayenne pepper, ground chipotle, etc. It's not that serious. Go by your taste buds.


Directions:
In a small bowl, mix flour and spices.
In a medium saucepan, heat olive oil over medium heat.
When hot, carefully add tomato paste, flour, cumin, paprika, and chili powder, whisking continuously.
Cook 1 minute, whisking continuously.
Add broth and whisk well. Increase heat and bring to a light boil.
Reduce to simmer and cook 8 minutes, whisking occasionally. Salt to taste.

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