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Although you can buy enchilada sauce in a can, and I often do, making it from scratch is way better.


1/4 cup avocado oil

1/4 cup flour

1/4 cup chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried oregano

1/8 tsp cinnamon

2 Tbsp tomato paste

3 cups vegetable broth

1 tsp apple cider vinegar

Salt & pepper to taste


1. Combine dry ingredients in small bowl.

2. In a medium-sized pot over medium high heat, add oil then heat until it sizzles. Add dry ingredients, stirring constantly to release aromatics, approximately 1 minute. Whisk in tomato paste then slowly pour in the broth; whisk constantly to remove any lumps.

3. Bring to boil, reduce heat to medium low and cook, whisking often, approximately 7 to 8 minutes. Remove from heat, whisk in vinegar and season with salt and pepper to taste. Use immediately or store refrigerated in a jar with a tight fitting lid.

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