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Classic Enchilada Sauce Recipe

A perfectly spiced sauce made for enchiladas and Mexican pizzas.
Course Sauce
Cuisine Mexican
Keyword chile powder, cocoa powder, cumin, enchiladas, flour, garlic, onion, oregano, pepper, salt, tomato paste, vegetable stock
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Author Natalie Wiser-Orozco


  • ¼ Cup Tomato Paste
  • 2 Teaspoons Apple Cider Vinegar
  • 1 Teaspoon Cumin
  • 2 Teaspoons Oregano
  • Teaspoons Salt
  • ½ Teaspoon Freshly Cracked Black Pepper
  • 2 Tablespoons Chile Powder
  • 1 Tablespoon Cocoa Powder
  • Cups Vegetable Stock / Water
  • 3 Tablespoons Olive Oil
  • ½ Cup Onion diced
  • 1 Tablespoon Garlic fresh, finely minced
  • ¼ Cup Flour
  • 1 Bay Leaf


  • Mix tomato paste and apple cider vinegar in a small bowl and set aside. In another small bowl, add cumin, oregano, salt, pepper, chile powder, and cocoa powder. Put a small pot over low heat, and add the stock or water, keeping it warm.
  • In a medium-sized pot add the olive oil, and place over medium heat. Add in the onions, and cook until translucent, about 7 minutes. Add in garlic, and cook a minute more, until fragrant. Add in the spices, cook for a few seconds, and then add in the tomato paste mixture. After everything is thoroughly mixed up to this point, add in the flour and cook a minute more. Using a ladle, add the stock to the mixture, one spoon at a time, mixing well after each addition. A whisk helps remove any clumps as you go, and is my tool of choice here. After about 3 ladles of stock, you can add the rest of the liquid in all at once, continuing to whisk until you have a smooth sauce. Add the bay leaf, turn the heat to low, and simmer for 15 minutes.
  • Use immediately, or store in an air-tight container for 3-4 days.