Enchilada Sauce

Enchilada Sauce

Great mexican sauce

Enchilada Sauce

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine Mexican
Servings 6


  • 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


  • Combine dry ingredients; flour, cumin, garlic powder, oregano, salt and cinnamon in a small bowl.
  • 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. 
  • Add the flour and spice mixture to the hot oil. Whisk constantly until the mixture is fragrant and deeper in color.
  • Whisk the tomato paste into the mixture, then slowly add the stock, stirring  constantly to avoid lumps.
  • 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.
  • Remove from heat and stir through the apple cider vinegar.
  • Set aside until needed for other recipes.


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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.