Enchilada Sauce

Enchilada Sauce
(adapted from Cookie And Kate's Recipe)
Makes 2 cups

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3 tbsp flour
¼ tsp dried oregano
1 tsp cumin
¼ tsp salt

1/4 tsp garlic powder
1/2 tbsp chili powder
Pinch of cinnamon
Freshly ground black pepper, to taste

3 tbsp olive oil

2 tbsp tomato paste
2 cups vegetable broth

1 tsp apple cider vinegar


1. This sauce comes together quickly once you get started, so prepare the dry ingredients, tomato paste and broth in advance. In one bowl, mix the flour, oregano, cumin and salt.

2. In another bowl, mix the garlic and chili powders, cinnamon and pepper (note for me: keep this spice mix for the end to add to Alex's portion.) Omit this separation of ingredients if you like things spicy and mix into the flour bowl.

3. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour mixture sizzles on contact, this takes a few minutes.

4. Pour in the flour mixture. While whisking constantly, cook until fragrant and slightly darker in colour, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

5. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 10 minutes, until the sauce has thickened a bit. (The sauce will thicken some more as it cools.)

6. Remove from heat, then whisk in the vinegar.

7. Note for me: Separate the sauce into two dishes. Add the garlic spice mix to one (that's for Alex).

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