Enchilada Sauce From Scratch
- 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)
- Add the butter/oil to a medium saucepan on medium heat. Let heat and then add the flour and stir.
- 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.
- Once the broth is incorporated, whisk in the tomato paste. Reduce heat to medium-low.
- Add all the other spices, tasting for spice level from chili powder. Simmer for 3-4 minutes on low.
- Use immediately on top of enchiladas, or store in an airtight container.
Recipe by Scratch Mommy at https://scratchmommy.com/how-to-make-enchilada-sauce-from-scratch/
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