Enchilada Sauce

How to make Enchilada Sauce.

Servings: 3

Ingredients:

  • 1/4 cup vegetable oil
  • 1/4 cup flour (all purpose / plain)
  • 700 g / 24oz tomato passata (1 bottle) or 16 oz (2 cans) US tomato sauce
  • 1 1/2 cups chicken broth, low sodium (or vegetable broth, or water + bouillon cube)
  • 1 tbsp dried oregano
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp brown sugar
  • Salt and pepper to taste
  • Optional extras: cayenne pepper (for spiciness), ground chipotle

Instructions:

  • Heat oil in a saucepan over medium heat.
  • Add flour and whisk until well combined, about 1 minute.
  • Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.
  • Simmer for 10 minutes or so, until thickened, whisking occasionally.
  • Season with salt and pepper.
  • This can be stored for up to 1 week in the refrigerator in an airtight container. It also freezes well.
Print Friendly, PDF & Email
Please help my blog grow by sharing this post with your friends & family.

Leave a Reply

DOWNLOAD RECIPE E-BOOKSGO
+