This enchilada sauce recipe is a flavorful and easy-to-make addition to your Mexican-inspired dishes.
In a saucepan, combine the cornstarch and chili powder over medium heat, stirring to mix.
Stirring continuously prevents the cornstarch from clumping.
Add the tomato paste and stir until well incorporated.
Using a spoon, press the paste against the pan to blend smoothly.
Gradually pour in the chicken broth while whisking to avoid lumps.
Pour the broth slowly to ensure a smooth consistency.
Mix in the cumin, oregano, cayenne, salt, and sugar, stirring well.
Taste and adjust the seasoning as needed.
Simmer the sauce on low heat until it thickens, stirring occasionally.
Keep an eye on the sauce to prevent it from sticking to the pan.
Remove from heat and let cool slightly before using or storing.
Allowing the sauce to cool enhances its flavor.
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