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.

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

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