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Red Enchilada Sauce
What you need
- 2 Tbl olive oil
- 2 Tbl besan or wheat flour
- 3 oz. (1/2 a 6 oz. can) tomato paste
- 4 tsp ancho chili powder
- 1/2 tsp chipotle powder (or more if you like it hot)
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp ground dried porcini mushrooms
- 3 1/2 cups water or broth
How to make it
- Heat olive oil in a sauce pan over medium low heat
- When hot add flour and whisk until no lumps remain
- Add tomato paste and spices and combine well
- Add water or broth by 1/2 cupfuls, whisking until smooth after each addition
- Increase heat slightly and bring to a low simmer
- Cook until thickened to a thin sauce consistency
- Set aside or refrigerate until ready to use
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