Enchilada Sauce

A classic spicy sauce, original from Mexico. Ideal for topping your favorite enchiladas!

Ingredients (for 2)

  • 1/2 can tomato sauce
  • 1 tbsp tomato paste
  • 1 tbsp wheat flour
  • 1/2 tsp chili powder
  • 1/2 tsp cumin seeds (or powder)
  • 1 tsp oregano
  • 1 garlic clove
  • 1/2 onion
  • 3 tbsp vegetable oil
  • salt & black pepper


  • Finely dice garlic and onion and set aside
  • Take a medium saucepan and heat vegetable oil
  • Stir in flour and stir with a wooden spoon for 1 minute
  • Add the chili powder, tomato paste, tomato sauce, oregano, cumin, garlic and onion, and stir to combine
  • Bring to a boil, reduce heat to low and cook for 15 minutes or until the sauce has thickened
  • Season with salt and black pepper and let cool

Best Served With

Any Mexican enchilada

Tips from the Chef

Can be stored in the fridge for up to 10 days