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