Enchalada Sauce

Step 1/5

• 3 tbsp flour
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 pinch ground cinnamon

Combine the flour and the spices in a small bowl and set aside.

Step 2/5

• 30 ml vegetable oil

Add the vegetable oil to a medium pot under medium heat. Heat until just under the smoke point.

Step 3/5

Add the dry spices to the hot oil and combine with a whisk, stirring until smooth. Cook until fragrant and slightly browned (about 1 minute).

Step 4/5

• 30 ml tomato paste
• 500 ml vegetable stock

Add the tomato paste and immediately whisk to combine. Gradually add the vegetable stock, whisking throughout. (Mixture should have the consistency of tomato ketchup.)

Step 5/5

• 1 tsp salt
• 1 tsp pepper

Let the sauce boil, then reduce heat to a simmer and cook until flavours are well integrated (about 7 minutes). Remove from heat and add salt and pepper to taste.

Enjoy your meal!