Enchilada Sauce

Enchilada Sauce

Great mexican sauce

Enchilada Sauce

  • 60 ml olive oil
  • 3 Tablespoon plain flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano (dried)
  • 1 pinch salt
  • 1 pinch ground cinnamon
  • 50 g tomato paste
  • 500 ml vegetable stock
  • 5 ml apple cider vinegar
  1. Combine dry ingredients; flour, cumin, garlic powder, oregano, salt and cinnamon in a small bowl.

  2. Heat the oil in a small saucepan over medium heat.  The oil is the correct temperature if a pinch of the flour/spice mixture sizzles on contact. 

  3. Add the flour and spice mixture to the hot oil. Whisk constantly until the mixture is fragrant and deeper in color.

  4. Whisk the tomato paste into the mixture, then slowly add the stock, stirring  constantly to avoid lumps.

  5. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer for approximately 5 minutes, stirring occasionally to ensure the mixture does not catch on the bottom of the saucepan.

  6. Remove from heat and stir through the apple cider vinegar.

  7. Set aside until needed for other recipes.

Storage: can be stored in the fridge for up to 2 days.

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