Enchalada Sauce

Based on 3 ratings

Brandon Nuttall

Community Member

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
  • 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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