Enchilada Sauce

10-15 minutes prep and cooking time

ingredients for 3-4 servings
2 tablespoons vegetable oil
2 tablespoons plain flour
400g passata
half a cup or so of water
1-2 teaspoons tomato puree
½ teaspoon chilli powder (hot/mild, more or less, as per tastes)
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon garlic puree
½ teaspoon onion powder, or about 1 tablespoon very finely diced fresh onion
1 teaspoon brown sugar
salt and pepper, to taste

  1. Heat the oil then add the flour and stir into a paste – give it about a minute, to ensure no lumps and to ‘cook out’ the floury flavour (much like a roux).
  2. Add the remaining ingredients, stirring well.
  3. Bring to the boil – carefully, as this does tend to splatter everywhere – before reducing to a low simmer for about 10 minutes or until sauce has thickened.

enchilada sauce

Notes:

  • How many servings you get out of this depends on how generously you want to cover the wraps, how big your wraps are, and how many you’re cooking at the same time – I’d suggest you need more sauce if you’re making them individually, rather than together – so apologies for the vague serving quantity! I made the above, and found a third of it about enough for one large wrap, made individually.
  • When using, I like to add about a quarter of the mix to a pan-fried chicken/onion/pepper combo, and then add some cheese. Ordinary cheddar or equivalent works, as does a teaspoon or two of Philadelphia/soft cream cheese. This fills the wrap, with the remaining mix poured over the top and finished with an extra sprinkling of (cheddar) cheese.
  • The basic mix keeps in the fridge for a week or two, in an airtight container. I’ve yet to experiment with freezing.
  • If you find you’ve got a little left over, but not enough for a full wrap, it works quite well for patatas bravas.
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