Ingredients
| Ingredient | Quantity |
|---|---|
| Canned peeled tomatoes | 400g |
| Water | 200g |
| All-purpose flour | 50g |
| White onions | 100g |
| Vegetable oil | 15g |
| Ground chili powder | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Garlic | 1 clove |
| Brown sugar | 1 tablespoon |
| Dried oregano | 1 teaspoon |
Instructions
To prepare the Enchilada sauce, start by peeling and thinly slicing the white onion. Heat the vegetable oil in a large saucepan over medium heat, then add the sliced onion. Sauté until softened, about 2-3 minutes.
Next, sift the flour and sprinkle it into the pan, stirring constantly to avoid any lumps. Gradually add the water, and to make it easier, you can use the same jug you used for the tomatoes. Add the peeled tomatoes to the pan, and stir the mixture to combine. Crush the garlic using a garlic press, and add it to the sauce.
Season the sauce with ground cumin, chili powder, salt, pepper, and dried oregano. Let the sauce simmer over medium heat for 10 minutes to allow the flavors to meld.
Once the sauce has thickened slightly, blend it with an immersion blender until smooth and creamy. If you don’t have an immersion blender, you can transfer it to a regular blender, but be cautious of the heat. After blending, return the sauce to the heat and let it simmer for an additional 5 minutes to reach the desired consistency.
Your homemade Enchilada sauce is now ready! Pour it over your favorite enchiladas or store it in an airtight container for future use. Enjoy!
