From the Cook
From the Cook
1/3
Enchilada Sauce
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Instructions
1
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Measure all the spices and put them together in a bowl. Measure the vegetable broth, flour, and tomato paste and set them aside.
2
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Heat oil in a small saucepan over medium-high heat. Add flour and fry for one minute, stirring constantly.
3
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Add the spices and stir and sauté for about 30 seconds using a whisk. Slowly pour in the broth, stirring vigorously to dissolve any lumps.
4
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Add the tomato paste and slowly bring the sauce to a simmer, stirring constantly. Remove the sauce from the heat as soon as it begins to simmer. The enchilada sauce can now be used or served immediately, or it can be refrigerated after cooling.
My Calorie Intake
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Tips & Tricks (5)
- Spice Bloom Technique 🌶️Toast the dry spices like cumin and paprika in the oil for 30-45 seconds before adding liquid to unlock their full aromatic potential and deepen the sauce's flavor profile.
- Whisking Wisdom 🥄Use a flat-bottomed whisk and continuous motion when incorporating flour to prevent lumps and ensure a smooth, silky enchilada sauce texture.
- Heat Level Mastery 🔥Keep the sauce at a gentle simmer rather than a rolling boil to allow spices to meld together and prevent scorching, which can create bitter undertones.
- Personalized Spice Control 🌈Balance the hot and sweet paprika to customize the sauce's heat level - more hot paprika for extra kick, more sweet for a milder flavor profile.
- Storage Optimization 🧊Store leftover enchilada sauce in an airtight container in the refrigerator for up to 5 days, or freeze in portion-sized containers for up to 3 months.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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