Name: Homemade Red Enchilada Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 3 tablespoons extra virgin olive oil; 3 tablespoons arrowroot powder; 3 tablespoons chili powder; 1 6 ounce can tomato paste; 2 cups chicken broth; 2 teaspoons ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/2 teaspoon onion powder; 1/4 teaspoon salt

Ingredients

Units Scale

3 tablespoons extra virgin olive oil
3 tablespoons arrowroot powder
3 tablespoons chili powder
1 6 ounce can tomato paste
2 cups chicken broth
2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/4 teaspoon salt

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Instructions

Heat the olive oil in a saucepan on medium heat. Whisk in arrowroot powder until a thin paste forms.
Add and chili powder and stir, cooking for about 30 seconds until the bright red color turns a bit brown, whisking constantly.
Add tomato paste, chicken broth, cumin, garlic, oregano, onion powder and salt, whisking until fully combined. Cook for 8-10 minutes on medium heat, stirring occasionally, until reduced and thickened. Remove from heat and allow to cool. Transfer to a jar for storage. Will keep in the fridge for 1-2 weeks.