Description: Ditch the cans and head to the kitchen — nothing elevates your Mexican cooking like a batch of homemade, authentic enchilada sauce. Rich, bold, and full of depth, this recipe is surprisingly easy to whip up and delivers flavour you just can’t get from the shelves. Give it a try — we promise you’ll never go back!
Ingredients:
- 3 TBSP olive oil
- 3 TBSP flour
- 1 TBSP ground chili powder
- 1 TBSP The Feedlot Mexicue
- Pinch of cinnamon
- 2 TBSP tomato paste
- 2 cups vegetable broth
- 1 TSP apple cider vinegar
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, The Feedlot Mexicue 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. This might take a couple of minutes, so be patient and don’t step away from the stove!
- Once it’s ready, pour in the flour and spice mixture. While 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 broth while whisking constantly to remove any lumps.
- 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.)
- Remove from heat, then whisk in the vinegar and season to taste with freshly ground black pepper and salt as needed. Go forth and make enchiladas!
Hot Tip:
- Looking for a low carb option to your enchiladas? Try using zucchini ribbons and layering or folding in your meat/cheese/veggie mixture. It's a great alternative to your flour or corn tortilla.
