Only taking 10 minutes and one pot, this keto enchilada sauce will go perfectly with all your Mexican-inspired dishes! It's packed to the brim with flavor and easy to make, using a combination of spices, tomato paste, oil, and broth.
½teaspoonAvocado Oil (or oil of choice)for mixing with the xanthan gum
1teaspoonApple Cider Vinegar
Ground Pepperto taste
Instructions
In a small bowl, combine the chili powder, cumin, garlic powder, oregano, salt, coriander, and cinnamon. Set aside. This recipe goes fast, so get the tomato paste and chicken broth ready and place them near the stove.
In a medium saucepan, add the oil or butter and heat over medium-low heat. Once hot, add the spice mixture, whisking constantly until fragrant, about 30 seconds to 1 minute. Then, whisk in the tomato paste and slowly pour in the broth while whisking constantly to prevent lumps. Increase heat to medium.
In a small bowl, combine the xanthan gum and oil or melted butter. Pour into the sauce and whisk constantly until thickened, around 3 minutes. If the sauce seems too thick, add additional chicken broth as needed to thin it. Remove from heat.
Add the vinegar and season with freshly ground black pepper. Taste and add more salt if needed. If the sauce tastes "flat" it needs more salt.
Use immediately or store in the fridge in an airtight container for up to a week Alternatively, you can freeze it in a freezer-safe container for 2 to 3 months.
Notes
To add spice, add a pinch or two of cayenne pepper.
The cinnamon is optional, but just a pinch adds excellent warmth and complexity.