Enchilada Sauce Pressure Cooker Recipe
A bold and flavorful homemade enchilada sauce made in minutes using your pressure cooker. Perfect for enchiladas, rice bowls, and more.
Equipment
- 1 Whisk
Ingredients
Ingredients
- 2 tablespoons Avocado oil or olive oil
- 2 tablespoons All-purpose flour
- ¼ cup Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- ½ teaspoon Dried oregano
- 2 cups Chicken stock or vegetable stock
- to taste Fine sea salt
Instructions
Instructions
- Heat avocado or olive oil in a medium saucepan over medium heat until hot but not smoking.
- Whisk in the flour and stir constantly for about 1 minute until it forms a smooth roux.
- Add chili powder, garlic powder, cumin, and oregano. Whisk for 30 seconds until fragrant.
- Slowly pour in the stock while whisking constantly to prevent lumps.
- Bring mixture to a simmer and cook for 10 to 15 minutes, stirring occasionally.
- Season with fine sea salt to taste.
- Remove from heat and use immediately or store for later use.
Notes
Store leftovers in an airtight jar in the fridge for up to 5 days, or freeze in portions for longer storage.