Enchilada Sauce

Authentic Mexican flavour. You can make a double batch and freeze it for later.

Yield:
about 2 cups of sauce
Category:
Sauces and Salsas
Cuisine:
Mexican
Prep Time:
10 min
Cooking Time:
15 min
Total Time:
25 min

INGREDIENTS:

  • 3 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1/4 cup chili powder
  • 2 cups chicken or vegetable stock
  • 1 5 1/2 ounce can tomato paste
  • 1 teaspoon chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon sugar
  • 1 teaspoon cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cider vinegar

DIRECTIONS:

  1. In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, cinnamon, cumin, cayenne, sugar, cocoa powder, salt, and pepper. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. Off heat, add the vinegar. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
  2. Goes with Spinach Enchiladas

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