Enchilada Sauce From Scratch
Serves: 3 cups of sauce
 
Ingredients
  • 3 Tbl grassfed butter or any oil with a high burning point (we love Fatworks for fats like lard and tallow which have high burning points)
  • 2 Tbl sprouted spelt flour (organic, like this)
  • 3 cups vegetable broth, hot
  • 3.5 Tbl tomato paste (preferably in glass jars like this)
  • 2 Tbl chili powder, can add more or less depending on how spicy you like it (organic, non-irradiated chili powder like this)
  • ½ tsp cumin (organic, non-irradiated spices like this)
  • ½ tsp onion powder (like this)
  • 1 tsp dried garlic powder (like this)
  • ½ tsp dried oregano (like this)
  • 1 tsp dried parsley (like this)
  • ½ tsp unrefined sea salt, optional (our favorite affordable unrefined sea salt)
Instructions
  1. Add the butter/oil to a medium saucepan on medium heat. Let heat and then add the flour and stir.
  2. When you have cooked out your flour (about 1-2 minutes, stirring), slowly whisk in the hot broth. Increase the heat slightly while you whisk.
  3. Once the broth is incorporated, whisk in the tomato paste. Reduce heat to medium-low.
  4. Add all the other spices, tasting for spice level from chili powder. Simmer for 3-4 minutes on low.
  5. Use immediately on top of enchiladas, or store in an airtight container.
Notes
Spice level: Mild
Recipe by Scratch Mommy at https://scratchmommy.com/how-to-make-enchilada-sauce-from-scratch/