🌟 Easy Red Enchilada Sauce 🌮  
"Bring the vibrant flavors of Mexico to your table with this quick and delicious homemade sauce!"



🍽️ Ingredients 🍽️  
- 2 cups chicken or vegetable broth 🥣  
- 1/2 tsp ground black pepper 🌶️  
- 1 Tbsp chili powder 🌶️  
- 3 Tbsp olive oil 🫒  
- 3/4 tsp salt 🧂  
- 1 tsp apple cider vinegar 🧉  
- 3 Tbsp flour (all-purpose, whole wheat, or gluten-free) 🌾  
- 2 Tbsp tomato paste 🍅  
- 1/2 tsp garlic powder 🧄  
- 1 tsp ground cumin 🪷  
- 1/2 tsp dried oregano 🌿  



🧑‍🍳 Directions 🧑‍🍳  
1. In a medium-sized saucepan, heat the olive oil over medium heat until it becomes fragrant and slightly shimmering.  
2. Gradually whisk in the flour until you form a smooth paste. Let this cook for about one minute to remove the raw flour taste.  
3. Add the chili powder, cumin, garlic powder, oregano, salt, and pepper to the pan. Stir constantly for 30 seconds to toast the spices and release their rich aroma.  
4. Stir in the tomato paste and slowly pour in the broth while whisking constantly to avoid any lumps.  
5. Bring the mixture to a gentle boil, then reduce the heat to simmer. Cook for 8-10 minutes, stirring frequently, until the sauce thickens to your desired consistency.  
6. Remove the saucepan from heat and stir in the apple cider vinegar for a subtle tangy kick.  

This sauce is now ready to smother your enchiladas, tacos, or any dish that needs a punch of flavor.  



🍎 Nutritional Information 🍎  
- Calories: ~40 per serving (1/4 cup) 🌱  
- Carbohydrates: 3g 🌾  
- Proteins: 1g 🥩  
- Fats: 3g 🫒  
- Sodium: 180mg 🧂  
- Fiber: 0.5g 🌿  



💡 Tips and Tricks 💡  
- Adjust for heat: Add a pinch of cayenne pepper if you like your sauce spicier.  
- Sweeten it up: Add a small splash of honey or maple syrup if the sauce feels too tangy.  
- Storage: Keep the sauce in an airtight container in the fridge for up to a week, or freeze for longer storage.  
- Make it vegan: Use vegetable broth instead of chicken broth for a fully plant-based version.  



⏳ Preparation time 🍳  
Preparation time: 5 minutes | Cooking time: 10 minutes | Serving: Makes approximately 2 ½ cups