Homemade Enchilada Sauce
215kcal
Ingredients
- 500 ml vegetable stock
- 2 tablespoon tomato paste
- 2 tablespoon plain flour
- 2 tablespoon butter or oil
- 0.5 tablespoon apple cider vinegar
- 1 teaspoon paprika
- 0.5 teaspoon cumin powder
- 0.5 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon chilli powder
- Salt and pepper to taste
Method
- Melt the butter in a pan, then add the flour and cook for 2-3 minutes. The butter and flour will combine to form a paste/dough-like consistency.2 tbsp butter or oil, 2 tbsp plain flour
- Add in the tomato paste and stir it into the flour/butter mixture, cooking for a further 2 minutes or until the tomato paste has darkened in color.2 tbsp tomato paste
- Add the seasonings and stir them into the mixture.1 tsp paprika, 0.5 tsp cumin powder, 0.5 tsp oregano, 1 tsp garlic powder, 1 tsp chilli powder, Salt and pepper to taste
- Pour in the apple cider vinegar, followed by the vegetable stock about 2- 3 tablespoon at a time. Stir the liquid into the “dough” until smooth, then repeat with more stock. This will help avoid any lumps in your sauce.0.5 tbsp apple cider vinegar, 500 ml vegetable stock
- Once you’ve added all the stock, let the enchilada sauce simmer for 5 minutes or until it’s thickened to your desired consistency. Taste and adjust any seasonings according to your own preferences.
Nutrition
Serving1gCalories215kcalCarbohydrates32gProtein6gFat7gSaturated Fat4gPolyunsaturated Fat3gCholesterol17mgSodium232mgFiber2gSugar2g
Notes
Make sure you add the stock slowly - stirring it in gradually helps prevent lumps and makes a super smooth sauce.
Double the recipe: This sauce freezes really well for quick future meals! Freeze in a freezer-safe bag or container for up to 3 months. Defrost overnight in the fridge before using.
Fridge: Store in an airtight container for up to 5 days. Gently warm on the stovetop or microwave, adding a splash of water or broth if needed to loosen.