Encinada Enchilada Red Sauce

Heat extra virgin olive oil in a large saucepan over medium heat.

Add minced garlic and grated white onion to the hot oil, stirring frequently until softened and fragrant.

Stir in dark chili powder and ground cumin, coating the aromatics evenly and toasting the spices for about 1 minute until fragrant.

Pour the canned pureed tomatoes into the saucepan, stirring to combine with the spiced aromatics.

Add a pinch of ground cinnamon and stir to distribute throughout the sauce.

Bring the sauce to a gentle simmer over medium heat.

Reduce heat to medium-low and simmer uncovered, stirring occasionally, allowing the flavors to meld and develop.

Taste the sauce and adjust seasoning with coarse salt as needed.

Use immediately for enchiladas or store in an airtight container for up to 3 days.