Enchalada Sauce

Enchalada Sauce

Based on 3 ratings
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Brandon Nuttall

Community member

"This enchalada sauce goes together very quickly with ingredients you probably already have in your pantry! I typically use a mild chilli powder (ancho), but if you want spicier sauce you substitute this. If you have trouble with lumps, try using tomato passata instead of tomato paste, reducing the amount of vegetable stock to match. Don't worry if the sauce seems a little thin, it will thicken as it cools. One batch substitutes for one can of store-bought sauce."
Difficulty
Easy 👌
Preparation
10 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
1½ tbsp
flour
15 ml
vegetable oil
½ tbsp
chili powder
½ tsp
ground cumin
½ tsp
garlic powder
½ tsp
dried oregano
½ pinch
ground cinnamon
½ tsp
salt
½ tsp
pepper
15 ml
tomato paste
250 ml
vegetable stock
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  • Step 1/5

    • 1½ tbsp flour
    • ½ tbsp chili powder
    • ½ tsp ground cumin
    • ½ tsp garlic powder
    • ½ tsp dried oregano
    • ½ pinch ground cinnamon

    Combine the flour and the spices in a small bowl and set aside.

  • Step 2/5

    • 15 ml vegetable oil

    Add the vegetable oil to a medium pot under medium heat. Heat until just under the smoke point.

  • Step 3/5

    Add the dry spices to the hot oil and combine with a whisk, stirring until smooth. Cook until fragrant and slightly browned (about 1 minute).

  • Step 4/5

    • 15 ml tomato paste
    • 250 ml vegetable stock

    Add the tomato paste and immediately whisk to combine. Gradually add the vegetable stock, whisking throughout. (Mixture should have the consistency of tomato ketchup.)

  • Step 5/5

    • ½ tsp salt
    • ½ tsp pepper

    Let the sauce boil, then reduce heat to a simmer and cook until flavours are well integrated (about 7 minutes). Remove from heat and add salt and pepper to taste.

  • Enjoy your meal!

    Enchalada Sauce

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