Enchalada Sauce

Too few ratings

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 👌
10
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
3 tbsp flour
30 ml vegetable oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp dried oregano
1 pinch ground cinnamon
1 tsp salt
1 tsp pepper
30 ml tomato paste
500 ml vegetable stock
Metric
Imperial
  • Step 1/5

    • 3 tbsp flour
    • 1 tbsp chili powder
    • 1 tsp ground cumin
    • 1 tsp garlic powder
    • 1 tsp dried oregano
    • 1 pinch ground cinnamon

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

  • Step 2/5

    • 30 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

    • 30 ml tomato paste
    • 500 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

    • 1 tsp salt
    • 1 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.

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