Homemade enchilada sauce

Visit enchiladas It's a fairly easy dish to make and I usually use ready-made sauce to make them. This time I wanted to change things up a bit and start making my own homemade enchilada sauce.

It's often said that a large part of a good dish's success comes from its sauce. It's always possible to buy it in a store, especially if you're short on time, and the result is usually good enough. But sometimes, it's worth the effort to make a homemade sauce, as it avoids all those artificial colorings and preservatives in your dish, and it's often better too.

I like sauces that are a little thick and have a lot of flavor, and this recipe falls into that category. However, if you like very hot dishes, you'll need to adapt the recipe a little by doubling the chili powder, adding a little hot sauce or even a little jalapenos.

So here's my recipe, which I hope will be better and tastier than the sauce you buy at the supermarket.

And if you like, you can follow it up with enchiladas from my recipe. is here.

Homemade enchilada sauce

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• Author: Thomas
• Total Time: 15
• Yield: 500 mL sauce 1x

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Description

If you've got a bit of time on your hands, why not make your own enchiladas by making the sauce yourself? You'll see, it'll give your dish a unique taste!

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Ingredients

Scale 1x2x3x

• 3 spoons tablespoons (45mL) olive oil
• 3 spoons tablespoon (30gr) flour
• ½ spoon à chili powder soup
• 2 teaspoon cumin morlu
• ½ teaspooné garlic powder
• 2 teaspoon dried oregano
• ¼ teaspoon of salt
• A pinch of cinnamon
• 3 spoons tablespoons (45mL) tomato paste
• 2 cups (500 mL) vegetable broth
• 1 teaspoon cider vinegar (or white vinegar)
• Ground pepper to taste

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Instructions

1. Prepare your vegetable broth
2. Prepare the tomato paste: measure the quantity in advance and keep it to hand
3. Prepare your dry ingredients: in a small bowl, add the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon.
4. In a medium saucepan, heat the oil over medium heat.
5. When the oil is hot enough (throw in a small pinch of flour if it sizzles on the heat), add a few drops of salt. contact is that the.oil is ready), pour all your dry ingredients into the pan and stir without stopping for one or two minutes.
6. Add the tomato paste and stir for a few seconds.
7. Add the vegetable stock a little at a time, stirring constantly to avoid lumps.
8. Stir over high heat until a few bubbles appear.
9. Reduce heat to lowest setting and simmer for 5 to 7 minutes, stirring regularly.
10. The sauce should have thickened to the point of having a little resistance when you try to stir it with your spoon. If not, simmer for another 5 minutes.
11. Remove the pan from the heat and add the vinegar and pepper.
12. Allow to cool
13. Your sauce is ready for your enchiladas!

 

Notes

If you make enchiladas often, you can double or triple the recipe and store the excess for 5 days in the fridge or about 3 months in the freezer.

• Prep Time: 5
• Cook Time: 10
• Category: Sauce
• Cuisine: Mexican

This recipe has been slightly modified to suit my tastes. To find the original recipe, click here. here.