Mexican Enchilada sauce
Posted By Vardhini On August 3, 2012 @ 10:00 am In Condiments,Gallery,How to's,Mexican,Quick & Easy,Under 30 minutes | 8 Comments
We have been making enchiladas for a while, but have always used store bought sauce. This is my first attempt at homemade sauce and I was amazed at how simple it was. I forgot that I was using the red-hot Indian chilly powder for a second and added half of what the original recipe called for. That was still too much and I immediately doubled the recipe and had to ask K to run to the store to get tomato paste and I ended up freezing the remaining sauce 
. Recipe adapted from here.
Enchilada Sauce
Print RecipeBy Published: August 3, 2012
- Yield: 3 cups
- Prep: 5 mins
- Cook: 15 mins
- Ready In: 20 mins
Tangy tomato sauce for enchiladas
Ingredients
- 2 tbsp oil
- 2 tbsp all purpose flour
- 1 tsp chilly powder
- 2 cups water
- 1 garlic clove
- 1 - 2 tbsp onion (chopped)
- 8oz tomato paste
- 2 tsp cumin powder
- 1/2 - 1 tsp salt
Instructions
- Heat oil and add all purpose flour and chilly powder. Saute for 2 minutes.
- Add cumin powder, water, garlic, onions, tomato paste and salt. Mix well and simmer for 20 minutes.
My Notes
- This sauce was very thick. If you want a thinner sauce, reduce the amount of all purpose flour.
Pictorial
Heat oil and add all purpose flour and chilly powder.
Saute for 2 minutes.
Add cumin powder.
Add water, garlic and onion.
Add tomato paste.
Add salt and mix well.
Simmer for 20 minutes.
Sauce ready for the enchiladas.
Enjoy!
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