Tuesday, March 21, 2017

Table Talk Tuesday - Homemade Enchilada Sauce

Hello, hello!!

Welcome back to A Mascara Moment!!

Today we are going to make Enchilada Sauce!  This is a staple around our house.  I always have some in the freezer.

My husband's mother is Mexican and one of his favourite dishes growing up was Enchiladas.  I like to be able to make these for him during special occasions and for a quick dinner.

We also always have tortillas in the pantry and when they start to get a bit old, I will whip them up into Enchiladas.

This recipe is quick and easy!  I don't know how "authentic" it is, but I do know that it is delicious!

If you want to make Enchilada sauce, keep reading...

Enchilada Sauce


  • 1/4 cup vegetable oil
  • 1/4 cup flour
  • 1 can of Spicy or Mexican Crushed Tomatoes
  • 1 cup water or stock
  • 2 tbsp chili pepper or to taste
  • 1 tbsp brown or yellow sugar or to taste
  • 2 tsp cumin or to taste
  • salt to taste


  • In a sauce pan over medium heat, add oil and flour.  Whisk until flour is cooked (1 minute).

  • Add spices and brown sugar.  Whisk to combine.

  • Add crushed tomatoes and water.  Whisk to combine.
  • Reduce heat to low and allow to simmer until it thickens up.

  • You can either use it like this, or throw it in the blender to make a smooth sauce.
  • Use immediately or freeze for up to 3 months.

If you are like us and love enchiladas and enchilada sauce, try this recipe out!  It is great on chicken or beef!

Let me know if you try it out!

Take care and I will talk to you tomorrow!!

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