ENCHILADA SAUCE

INGREDIENTS:

Flour (all-purpose flour or whole wheat flour)	3 tbsp
Red chili powder	1 tsp
Cumin powder	1 tsp
Cinnamon powder	A pinch
Dried oregano	¼ tsp
Onion powder	½ tsp
Salt	1 tsp
Black pepper powder	½ tsp
White vinegar	1 tsp
Tomato paste	2 tbsp
Veg broth	2 cups
Oil	3 tbsp

METHOD:

• In a small cup, mix in all purpose flour or wheat flour, salt, red chili powder, cumin powder, cinnamon powder, dried oregano and onion powder.
• In a pan, add 3 tbsp of oil. As oil heats on medium heat, add the flour-spice mix and whisk continuously until a nice aroma arises.
• Add tomato paste and mix well. Once well mixed, add the veg broth in batches (1/2 cup at a time). Whisk continuously to remove any lumps.
• Turn the heat to high, bring the sauce to a boil. Simmer and cook for 5-7 mins, whisking in between.
• Once the sauce thickens, turn off the heat. Add pepper powder, tsp of vinegar and the sauce is ready.