Enchilada Sauce


  • 3 Tbsp. unsalted butter

  • 3 Tbsp. flour

  • 1 tsp. ground cumin

  • 1 tsp. chili powder

  • 1 tsp. cayenne pepper

  • 1 tsp. smoked paprika

  • 1 tsp. garlic powder

  • 1 tsp. cinnamon

  • 1/2 tsp. dried oregano

  • 1/2 tsp. freshly ground black pepper

  • Salt

  • 2 Tbsp. tomato paste

  • 500ml vegetable broth

  • 1 splash apple cider vinegar


Mix the flour and spices together in a small bowl and make sure the tomato paste and vegetable broth are ready to go, then melt the butter in a sauce pan over medium heat. Once the butter is hot and has stopped spitting, add the flour/spice mixture and whisk constantly for about a minute until the spices are fragrant and slightly darker. Add the tomato paste and keep whisking until it's heated up.

Add about a quarter of the broth at a time, whisking constantly and waiting each time for the consistency to even out before adding more broth. Once the sauce has reached a suitably saucy texture, remove from heat and whisk in the vinegar.

Give it a taste and adjust the spices as desired. Depending on how salty your vegetable broth is you may need to add a healthy pinch of salt.


  • To make it a bit richer and creamier, substitute whole milk for half of the vegetable broth.

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