I like Mexican food and every so often I give it a try in the kitchen… One of my favourite dishes are enchiladas. And I like to make then all from scratch from the sauce to the crepes. I used to buy ready-made sauce till I found this recipe for homemade enchilada sauce. In my option, it makes all the difference. Unfortunately I can’t remember at all from where I got the recipe and I apologise to the original author. I found it a while ago and I use it so often, I hope the author takes it as a compliment.
The first time I made it, maybe because I didn’t whisk it enough or cook it enough, it came out a bit lumpy and not so tasty. But, like they say, practice makes perfection. I kept trying and I got it to the right consistency and taste. Being a Mexican sauce you would expect it to be hot and spicy. Well, I guess this is up to you… Adjust the amount and type of chilies to your liking and voila! If you’re like me, with different preferences depending on the day, you will experiment a lot with this sauce 🙂 I’m sure you will like it!
Homemade enchilada sauce
- 3 tbsp. olive oil/butter
- 3 tbsp. flour
- 1 tbsp. chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp apple cider vinegar
- Pinch of cinnamon
- Salt & pepper to taste
- Combine the dry ingredients in a small bowl.
- In a medium pot over medium heat, warm the olive oil and butter. Once hot, pour in the flour and half of the spice mixture. whisk constantly and cook until fragrant and slightly deep in colour.
- Add the tomato paste, always whisking. then slowly add the broth. Continue to whisk to remove any lumps.
- Let it simmer gently whisking often (5-7 mins) until the sauce has thickened a bit.
- Remove from the heat and whisk in the vinegar. Season to taste with salt and pepper/