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Oh, mercy. This is the perfect enchilada sauce. Perfectly spiced and made with nourishing bone broth, it’s not too hot and is full of flavor. I found this enchilada sauce recipe years ago on Rockin’ Robin’s website. I’ve adapted it slightly.
All The Rave Enchilada Sauce
- 1/4 cup whole wheat flour or sprouted flour
- 3 tbsp butter, coconut oil, or tallow (or use half butter and half olive oil)
- 2 cups bone broth (chicken or beef is best, but pork works too)
- 1 tbsp chili powder (use less or more, depending on how hot you like it)
- 1 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp sea salt*
- 1 pinch ground cinnamon
- 1/4 tsp Sucanat or another dry sweetener
- Melt the butter or oil in a medium saucepan over low heat. When hot, slowly whisk in the flour, stirring constantly. You want the flour to cook a little to increase the flavor. Add the chili powder and whisk well.
- Add the broth a little at a time, whisking well after each addition. As it starts to thin out, allow it to cook a minute or two before adding more. I’ve found that slowly adding the full two cups results in a richer sauce.
- Once all the broth is added, add the remaining ingredients. Increase the heat and bring to a boil, stirring occasionally.
- Allow to boil for 3 to 5 minutes. The sauce will begin to thicken during this time.
- Remove from heat. Use immediately or refrigerate for later use. When allowed to set, a skin forms on top of the sauce. You can stir this in or peel it off and throw away.
- Use this sauce in any recipe that calls for enchilada sauce.