After making this easy sauce and tasting the awesome authentic Mexican flavor, you’ll never go back to store-bought sauce.
Ingredients
- 3 tbsp olive oil
- 3 tbsp flour (any type – whole wheat, all-purpose, gluten-free)
- 1 tbsp ground chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp salt
- Pinch of cinnamon
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp apple cider vinegar
- Ground black pepper
Directions
- Measure the dry ingredients (flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon) into a small bowl.
- In a medium-sized pan warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles. Heat over medium heat, nice and slow, so you don’t burn the oil.
- Once hot, carefully pour in the flour and spice mixture. Whisk constantly until color deepens to a light, soft brown .. takes 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 further thicken as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper.
