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.
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Homemade enchilada sauce
- Total Time: 15
- Yield: 500 mL sauce 1x
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!
Ingredients
- 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
Instructions
- Prepare your vegetable broth
- Prepare the tomato paste: measure the quantity in advance and keep it to hand
- Prepare your dry ingredients: in a small bowl, add the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon.
- In a medium saucepan, heat the oil over medium heat.
- 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.
- Add the tomato paste and stir for a few seconds.
- Add the vegetable stock a little at a time, stirring constantly to avoid lumps.
- Stir over high heat until a few bubbles appear.
- Reduce heat to lowest setting and simmer for 5 to 7 minutes, stirring regularly.
- 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.
- Remove the pan from the heat and add the vinegar and pepper.
- Allow to cool
- 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
- Cooking: Mexican
This recipe has been slightly modified to suit my tastes. To find the original recipe, click here. here.