Homemade Enchilada Sauce (gluten free + vegan)
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 Cups
 
Ingredients
  • 2 tbsp coconut oil (use refined as it has no flavor)
  • 2 tbsp masa harina (corn flour)
  • 4 tbsp ancho chili powder
  • ½ tsp garlic powder
  • ½ tsp salt + more, according to taste
  • ¼ tsp cumin
  • ¼ tsp oregano
  • 2 C vegetable stock
Instructions
  1. Heat the coconut oil in a small sauce pan over medium high heat. Once melted, add the masa harina and stir. Add the remaining spices and mix well. Then gradually add the vegetable stock, whisking until smooth. Reduce heat to low and simmer 10-15 minutes or until slightly thickened. Taste test and add more salt, if desired. Allow to cool for a few minutes and then blend with an immersion blender.
Notes
The sauce will thicken as it cools. Once you refrigerate it, it will become much thicker. Reheat in a sauce pan or microwave.

Store in an airtight container in your refrigerator for up to two weeks.

Adapted from Gimme Some Oven.
Nutrition Information
Serving size: 2 tbsp Calories: 37 Fat: 3g Saturated fat: 2g Trans fat: 0g Carbohydrates: 3g Sugar: 1g Sodium: 251mg Fiber: 1g Protein: 0g Cholesterol: 0g
Recipe by This Gal Cooks at http://www.thisgalcooks.com/homemade-enchilada-sauce/