1. Pour the oil into a sauté pan and place it over a medium-high heat burner. Add the flour to the pan. Using a spatula or whisk, combine the flour and oil, breaking up any lumps that form. Whisk in the chile paste. Add the garlic powder and cumin. Continue to whisk until all the ingredients are evenly incorporated. 00:25
2. Add water and a pinch of salt. Incorporate more water if the sauce seems to be too thick. Serve warm or store in the refrigerator for later use. 02:12
What You'll Need
- Sauté pan
- Canola oil (1/2 cup)
- Flour (4 tablespoons)
- Pasilla chile paste (2 tablespoons)
- Water (1 cup)
- Cumin (1 teaspoon)
- Garlic powder (1 teaspoon)
- Salt (1/2 teaspoon)
Enchilada sauce is commonly made with chicken stock. Chef Christy uses water instead to make a vegan-friendly sauce. Vegetable stock can also be used to achieve an alternate flavor that is still suitable for a vegan diet.
Chef Christy’s chile paste is made from dried California pasilla chilies. This particular strain of pepper has a strong chile flavor without overwhelming spiciness.
Chile paste can be bought pre-made from a grocery store or Mexican food supplier, or made at home. To make it from scratch, soak the chilies in water until plump. Remove the seeds and purée the chilies in a blender, adding more water as needed. Use the paste to flavor soups, sauces, or masa.