Salsa roja para enchiladas baja en FODMAP (sin gluten, opción vegana)

Ingredientes

• 2 tablespoons gluten-free all-purpose flour
• 2 tablespoons chili powder*
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt (or to taste)*
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground oregano
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, lessen or omit for less heat)
• 2 tablespoons garlic-infused olive oil
• 2 tablespoons extra virgin olive oil
• 1/4 cup tomato paste
• 2 cups low FODMAP broth or water (see notes)
• 1 teaspoon apple cider vinegar

Preparación

1. 1

   Prepare ingredients: Have all of the ingredients ready to go before starting to cook.

2. 2

   Make the roux: In a small bowl, whisk together the following: flour, chili powder, cumin, salt, pepper, oregano, smoked paprika, and cayenne (if using it). Set bowl aside.

3. 3

   Place a medium saucepan (mine is 2-quarts) on medium heat on the stovetop and add the garlic-infused and extra virgin olive oils. Once hot, add the flour mixture and whisk until well combined.

4. 4

   Add remaining ingredients and simmer: Add tomato paste and whisk until combined (the paste will clump together with the spices, and that’s okay). Slowly pour in broth or water and apple cider vinegar, whisking constantly until smooth. Allow the sauce to come to a simmer, reduce heat to low, and continue to simmer uncovered for 15 minutes, whisking frequently.

5. 5

   Taste and serve: Remove sauce from heat. Taste and adjust seasonings and apple cider vinegar as needed. Serve on your favorite Mexican and Tex-Mex dishes, such as my Low FODMAP Wet Burrito Bowls.

6. 6

   Store homemade low FODMAP enchilada sauce leftovers in an airtight container in the refrigerator for up to 5-7 days or in the freezer for up to 3 months.