Easy Homemade Enchilada Sauce
Servings 3 Cups
Ingredients
- 3 tbsp grass-fed butter or any oil with a high smoke point Fatworks tallow and lard work well!
- 2 tbsp sprouted spelt flour organic preferred (see notes below)
- 3 cups hot vegetable broth
- 3 ½ tbsp tomato paste
- 2 tbsp chili powder adjust to taste; organic, non-irradiated recommended
- ½ tsp cumin
- ½ tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried oregano
- 1 tsp dried parsley
- ½ tsp unrefined sea salt adjust to taste
Instructions
- Heat the butter or oil in a medium saucepan over medium heat.
- Stir in the flour and cook for 1–2 minutes, whisking constantly.
- Slowly whisk in the hot broth, increasing the heat slightly as you whisk.
- Once fully incorporated, add the tomato paste and stir well.
- Reduce heat to medium-low, then mix in the spices.
- Simmer for 3–4 minutes, adjusting chili powder to taste.
- Use immediately over enchiladas or store in an airtight container for later.
Notes
- Spice Level: Mild.
- Storage Tip: This sauce keeps well in the fridge for up to a week. You can also freeze it in an airtight container for up to 3 months.
- Sprouted Spelt Flour: Considered easier to digest than regular wheat (though still not safe for strict gluten-free diets). You can substitute a gluten-free flour, cornstarch, arrowroot, or really any other flour you'd like.
