Low Carb Enchilada Sauce
Melt butter and sauté onion in the pot for 2 minutes. Then add the garlic and sauté for another minute.
Stir in the spices: chili powder and cumin. These two ingredients give this sauce a delicious Mexican flavour, with a nice kick of heat!
Add in the dried oregano and a pinch or two of ground allspice. You can also add in a pinch of cinnamon here.
Add in tomato paste (or puree). Some Enchilada Sauce recipes call for canned tomato sauce but I like the robust flavour of the paste.
Pour in the beef broth. If you want to make this vegan or vegetarian enchilada sauce, substitute the beef broth for vegetable broth or stock.
This step is optional! If you'd rather have a smoother sauce, blend the enchilada sauce with a hand blender.
To balance the enchilada sauce, add a little vinegar and freshly squeezed lime juice.
To thicken the sauce, mix xanthan gum with the enchilada sauce 1 tablespoon at a time to make a paste, and then add it into the pot.
Mix the enchilada sauce well for about 5 minutes until the xanthan gum is completely combined and the sauce is thicker.
The Keto Enchilada Sauce is ready! Add it to Keto Chicken Enchilada Casserole or use it as a dip.