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.

The Horrors of Rat Hole Mining

"The river was our source of water. Now, the people won't touch it. They are repulsed by it."

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

The Horrors of Rat Hole Mining

"The river was our source of water. Now, the people won't touch it."

Video

What's Your Favorite Slang Word?

From "swag" to "on fleek," tweens choose.

Video

Cryotherapy's Dubious Appeal

James Hamblin tries a questionable medical treatment.

Video

Confessions of Moms Around the World

In Europe, mothers get maternity leave, discounted daycare, and flexible working hours.

Video

How Do Trees Know When It's Spring?

The science behind beautiful seasonal blooming

More in Health

Just In