Recipe: Vegetarian Enchilada Sauce

This is meant for the southwestern corn pudding, although it's great with any Mexican dish. It makes more than the corn pudding calls for; refrigerate the rest and use it whenever you need a spicy, tomato-based sauce. It does wonders for leftovers.

Makes 2 1/2 cups.

    • 3 tablespoons olive oil
    • 1 tablespoon flour
    • 1/4 cup chili powder
    • 2 cups vegetable stock
    • 1 8-ounce can of tomato paste
    • 1/2 tablespoon cumin
    • 1 teaspoon oregano

Heat oil in saucepan. Stir in flour, cooking for 1 minute. Stir in chili powder, cooking 1 more minute. Add stock, tomato paste, cumin, and oregano. Stir to combine. Simmer for 15 minutes.

Presented by

Max Fisher is a former writer and editor at The Atlantic.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register with Disqus.

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus

Video

A Stop-Motion Tour of New York City

A filmmaker animated hundreds of still photographs to create this Big Apple flip book

Video

The Absurd Psychology of Restaurant Menus

Would people eat healthier if celery was called "cool celery?"

Video

This Japanese Inn Has Been Open for 1,300 Years

It's one of the oldest family businesses in the world.

Video

What Happens Inside a Dying Mind?

Science cannot fully explain near-death experiences.

More in Health

Just In