Step 1

Measure out all your dry ingredients, as well as tomato paste and veg broth. The recipe comes together quickly, so have them close by.

Step 2

Heat oil in a medium-sized saucepan on high. Once hot (i.e. the surface is shimmering) whisk in all-purpose flour and spice mixture. Continue whisking to combine, until thick and fragrant. Then add tomato paste.

Step 3

Slowly splash in vegetable broth. Continue whisking to form a smooth liquid. Bring sauce to a low simmer and cook for 5 to 10 mins, or until thick and saucy. (Consistency should be thick like ketchup). Splash in apple cider vinegar and stir to combine. Remove from heat and use to make your favourite enchilada dishes.