Enchilada Sauce
A simple cooked sauce made by heating oil and flour to make a quick roux, then adding seasoning and tomato sauce or broth. Simmer for a few minutes until smooth and slightly thick, then adjust seasoning before serving.
Servings 4 enchiladas
Calories 28.75kcal
Equipment
- 1 Small saucepan
- 1 Whisk
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp whatever type of flour
- 3 oz tomato paste
- 2 c water you would drink
- 2 tbsp chili powder
- 1 to 2 tsp ground cumin
- 1 to 2 tsp garlic powder
- ยฝ to 1 tsp cayenne pepper
- at least ยพ tsp salt
Instructions
- Add chili powder, oil, and flour to a small saucepan. Stir frequently over medium heat until bubbling, then two minutes longer.
- Whisk in tomato paste, cumin, garlic powder, cayenne pepper, and salt, then add water and stir. Bring to a slight boil, then lower heat and simmer until sauce thickens.
- Taste, season, and serve!
Notes
Try replacing the water with vegetable or chicken stock or broth!
You can also substitute spices in a pinch, try using smoked paprika instead of chili powder for an interesting flavor variation.
This sauce can be stored in an airtight jar in the fridge for up to 1 week or in the freezer for up to 3 months.
I have no thoughts on Enchilada Sauce at this time.
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