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

Directions

• 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