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Recipe By Jaxters

Ref: 1002
Heading: Sauces Dressings & Dips
Cuisine: Mexican
Food Type: Vegan
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   500 ml  Water
   3 tbsp  Flour
   2 tsp  Tomato puree
   2 tsp  Chilli powder
   1 tsp  Ground cumin
   1 Veg stock cube or gel pot
   1 tsp  Chipotle paste
   1 tsp  Brown sugar
   1 tbsp  Cider vinegar
   1 Garlic clove finely grated
   1/2 tsp  Dried oregano
   1 pinch  Ground Cinnamon
   1/2 tsp  Freshly ground black pepper
   3 tbsp  Olive oil


  Step 1
In a bowl mix the flour, chilli powder, cumin & cinnamon.
  Step 2
Place a saucepan over a low heat. Add oil & garlic & cook for 1 min to soften, then add flour mixture stir & cook for 1 min bubbling, then add tomato puree & chipotle paste stir in & cook for 30 seconds, turn off the heat then add oregano & pepper & stir in.
  Step 3
Next add a little water & whisk in then half the water whisk in the rest or the water & whisk in then add stock cube & sugar, place pan back on the heat & bring to a simmer stirring for 5 mins until thickened.
  Step 4
Pour sauce over enchiladas before baking with some Mexican cheese over the top.

Suggestion & Tips

Can be made in advance & be frozen. You can adjust chilli level to suit you taste.
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