Work in progress modified from US recipe - https://cookieandkate.com/enchilada-sauce-recipe/
Homemade Enchilada Sauce
- Prep Time: 3 mins
- Cook Time: 7 mins
- Total Time: 10 minutes
This homemade red enchilada sauce has authentic Mexican flavour!
You can even make a double batch and freeze half of it for later.
Recipe designed for 8 regular flour tortillas
- 3 tablespoons oil
- next to try with 2 (initial recipe was for 3 but become very think, I also increased vegetable stock) tablespoons plain flour
1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)- Recipe talks about US version of Chilli powder.....
- 2 teaspoon of Paprika
- 1-2 teaspoon of chilli power (UK)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder ( Have used 2 cloves of garlic crushed)
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- 2 tablespoons tomato paste
- 650ml - 700ml vegetable stock
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
- Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened 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.
- 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 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
- Go and make enchiladas!