Description
Discover the rich, smoky flavor of homemade enchilada sauce that elevates any Mexican dish. Perfect for tacos, burritos, and casseroles, this sauce blends wholesome ingredients for a comforting, authentic taste.
Ingredients
Scale
- 500ml (2 cups) vegetable stock
- 2 tablespoon tomato paste
- 2 tablespoon plain flour
- 2 tablespoon butter
- 0.5 tablespoon apple cider vinegar
- 1 teaspoon paprika
- 0.5 tsp cumin powder
- 0.5 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon chilli powder
- Salt and pepper to taste
Instructions
- Heat butter in a saucepan over medium heat.
- Stir in flour and cook for 1 minute until lightly golden.
- Gradually whisk in vegetable stock, ensuring no lumps.
- Add tomato paste, apple cider vinegar, paprika, cumin, oregano, garlic powder, and chili powder; simmer for 10 minutes.
- Season with salt and pepper to taste, then remove from heat.
Notes
For a richer flavor, use chicken stock instead of vegetable stock. Substitute butter with oil for a dairy‑free version. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: B
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 2g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: enchilada, sauce, Mexican, spicy, homemade