I’ve been working on my enchilada game lately, for both the cookbook and an upcoming enchilada recipe. There is an art to making great enchiladas, and the sauce is a key component.
I thought I’d share my tested and perfected enchilada sauce recipe today, in case you want to try it on your favorite enchilada recipe. It’s ready in under ten minutes, and I promise, it’s so tasty you won’t want to go back to the store-bought kind again.
When I developed my go-to sauce (first seen on my spinach artichoke enchiladas), I tried at least five of the top sauce recipes on Google, all with different ingredients and techniques.
I tried making sauce with tomato sauce, which tasted too raw and was kind of goopy. I tried making sauce with blended diced tomatoes, and it had the same issues. I tried sauce without any tomato ingredients, and it didn’t taste quite like the enchilada sauce I grew up eating, or the sauce at my favorite Mexican restaurants. I tried sauces made without any thickener (like flour or cornstarch), and they pooled at the bottom and turned my enchiladas into a soupy, texture-less casserole.
Finally, after some experimentation and cross-referencing with America’s Test Kitchen, I landed on the perfect enchilada sauce. Vegetable broth forms the base of the sauce, but it’s only added after you make a simple roux of flour and oil. You need a full three tablespoons of each to properly thicken the sauce. I tried making this sauce with a gluten-free flour blend and that worked great as well.
The Best Enchilada Sauce
Four reasons to love this recipe:
- This sauce is full of authentic Mexican flavor. It comes from a combination of dried spices, which are sautéed in oil to bring out their best, and umami-rich tomato paste.
- The cinnamon is optional since some people just don’t like it in savory applications, but just a pinch adds some lovely warmth and complexity.
- The final kicker is a tiny splash of vinegar, which really amps up the flavor.
- Unlike canned enchiladas sauces, this homemade sauce is free of unnecessary processed ingredients and MSG (that’s monosodium glutamate, which gives my mom migraines).
I love this sauce and I’m confident you will, too, since it’s gotten rave reviews on my spinach artichoke enchiladas and veggie black bean enchiladas.
Please let me know how this recipe turns out for you in the comments! Your feedback keeps me going.
Watch How to Make Enchilada Sauce
Homemade Enchilada Sauce
- Author:
- Prep Time: 3 mins
- Cook Time: 7 mins
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Cuisine: Mexican
This homemade red enchilada sauce has authentic Mexican flavor! It’s so good and easy, you’ll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later. Recipe as written below yields about 2 cups (16 ounces) sauce.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
- 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- Pinch of cinnamon (optional but recommended)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
Instructions
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
- Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!
Notes
Enchilada sauce recipe adapted from my spinach artichoke enchiladas.
Storage suggestions: Extra enchilada sauce will keep well in the refrigerator for up to 5 days. Or, freeze it for up to 3 months. Let it cool to room temperature before transferring to a wide-mouth mason jar, leaving some room at the top for expansion (don’t screw on the lid completely until the mixture is fully frozen), or a freezer bag (remove excess air before sealing).
Make it gluten free: Just use gluten-free all-purpose flour blend. I tried with Bob’s Red Mill brand and it worked great.
Make it tomato free: You can omit the tomato paste. You might want to up the spices a bit. The sauce won’t taste quite like the enchilada sauce you might buy at the store, but it will still be good!
Change it up: The chili powder, cumin and garlic powder are essential here, but feel free to change up the other spices to suit your preferences.
If you love this sauce: Check out more of my Mexican recipes here!
▸ Nutrition Information
Michael
SO GOOD!!!!!
Jer G
I can’t have tomato or wheat products for a while, so I used arrowroot in place of the flour and pureed pumpkin in place of the tomato paste. It actually worked out really well! This recipe is great! I can’t wait to use actual tomato paste, but for now I’m super happy with this sauce! Thank you for a simple sauce recipe that’s delicious and better for you!
Kate
Thank you for sharing how you were able to make this, Jer!
Kelly
Wow. I almost never comment on recipes, but have to for this. I’ve been trying to replicate my grandmother’s enchilada sauce for years, , and have come close. This is spot on. I did make two changes … replaced the cinnamon with cayenne and used chicken broth instead of vegetable broth. Absolutely stunning! I made it to make Huevos Rancheros rather than enchiladas … perfect! Thank you for sharing this.
Kate
You’re welcome, Kelly!
Karen
I usually just use store bought enchilada sauce as the previous attempts at making it from scratch did not really succeed. This recipe was amazing even though I forgot to add the cinnamon – will try that next time. We live in New Mexico so this food is a staple. We had friends over to eat the left overs 2 days later and they were very impressed as well.
Brian
very good and authentic tasting recipe. a little more salt brought out all the herbs and spices to make it taste delicious. Can’t wait to make the enchiladas with this sauce.
Di
Love your recipes, Kate. I added 2 TBS chile powder this 3rd time making your enchilada sauce and it was the oomph I needed to make it bold enough for our taste. I love how your recipe doesn’t call for a bunch of tomato sauce. Simple, clean and easy!
Kate
Great to hear, Di!
Bridgette Wood
After my husband’s recent heart attack we are on a permanent low sodium diet adventure! I have the pleasure of making a lot of our favorite foods completely from scratch. This enchilada sauce recipe is FANTASTIC! I made a few changes: I omitted the salt completely, used 1 1/2 cups of no sodium chicken broth and 1/2 cup water for the 2 cups of chicken broth, used 1 1/2 tbsp chili powder, and used1 tsp of garlic. It turned out mouth watering and I couldn’t wait for my husband to come home and try it. So simple and I’ll never buy canned enchilada sauce again :-) Paired very well with my homemade vegetarian taquitos!!
Erin
Can you freeze this well?
Kate
Yes, others have said they have froze it and liked the results.
jeanne ryan
Simple and worth it! You will not be disappointed!
Lindsay Lou
Tasty! I loved reading about your research and tests of the different methods and recipes. This will be our go to.
Kate
That’s great to hear, Lindsay!
Frances Johnson
I’m not a cook. Very seldom do I cook. But I make both beef and the artichoke/spinach enchiladas for my sister’s birthday party. I was surprised that my family liked them and of course couldn’t believe I made them. I am at this moment making some for my sister in law gluten free.
Mel
I love this recipe. My kids prefer it over green chicken enchiladas. I use lemon as my acid instead of vinegar. That’s it.
Melissa
I used lime juice instead of the vinegar and increased the chili powder a bit. Turned out good. Can’t believe I hadn’t looked for a recipe for this sauce before.
Abby
I first found this recipe maybe 2 years ago? And I have just been making it from memory since then. Recently I’ve been kinda disappointed in my sauce, so I looked back today to see if I’m doing anything wrong and realize I have been forgetting to add tomato paste lol so silly! So sad when I’ve been making tortillas from scratch and using wild game fillings!
I do tend to add way more spices and a little less flour but the vinegar and cinnamon are so tasty. Thank you thank you.
Kate
I love to hear that, Abby! Thank you for your review.
Paige Fisher
If I don’t have vegetable broth can I use beef or chicken broth?
Kate
Others have used it and didn’t mind the results.
Derrick Kearney
The addition of the tomato paste, cinnamon, and apple cider vinegar is critical, without it, the sauce is just flat and way to spicy.
Nancy
I would normally not make a comment about recipes but this one is fantastic! I was making a dish that called for enchilada sauce. I thought I had some but didn’t. I tried yours instead. Will never buy a can of enchilada sauce again. This recipe is so good and tastes amazing.
Kate
Great to hear, Nancy! I appreciate your review.
Denise Parker
I’ve made this recipe and the veggie black bean enchiladas many times since discovering it. I always make half again as much sauce. The recipe is easy to scale. I’ve found sometimes a skin develops on the sauce so as soon as it’s cool enough I put a piece of saran wrap on it–touching the sauce–to prevent that skin. Also, if I’m making the sauce ahead of time I don’t add the apple cider vinegar until I’m reheating right before assembling. And I’ve noticed when I forget to add the vinegar!
Heaven
Made this several times now for chilequiles per that recipe and it comes out great every time! I hope to make a more authentic chilequiles salsa one day, but every time I crave it, I come back to this recipe because I always have these ingredients on hand and it is so quick and easy and delicious!
Mark
This sauce is unlike any you can buy in a store. It is a rich mex-gravy so so good and full of flavor. Thank you, My family will enjoy this with out fail.
Kate
You’re welcome, Mark!
Neil Murthy
Fantastic recipe! Another masterpiece from Cookie & Kate. Mouth watering enchiladas. Truly the best and as authentic as you can get! Folks, do yourself a favor and add 1 tsp of smoked paprika to this recipe. Trust me, you’ll be grateful you did!
Kate
I’m excited you liked this sauce, Niel! Thank you for your review.
Melinda
This is my go to enchilada sauce recipe. I’ve tried a few others and this is the best. I like to use a mix of different chili powders and have never been disappointed. Thanks!!.
Kellianne
I never knew how easy it was to make enchilada sauce. I’ve struggled to find a canned one my daughter can eat. The only one I could find was super spicy. This is a game changer for me. I haven’t finished making the enchiladas yet, but it tastes really mild on its own. I will definitely try adjusting the spice next time.
Sam Twyman
Enchilada sauce is my absolute favorite food group. One of my biggest guilty indulgences is getting enchiladas with LOTS of extra sauce so I have plenty to put over beans and rice as well. Unfortunately my partner was diagnosed with celiac a couple years ago, and while he’s not the sauce fiend that I am, he’s been so bummed he can’t have restaurant-made enchilada sauce. I made this recipe with gluten-free flour, and he loves it! I think it needs more of a punch to it so next time I’ll up the chili powder and cumin, and I may try chicken broth instead of veggie broth. But this is a really solid, tasty recipe!
Barbara Hallett Wegner
This was a really good base and so easy to make. I thought it needed more spice which I did to make it my own as you mentioned you can do. At the end added more cumin, garlic powder, some smoked paprika and chile flakes. I did triple this recipe as I knew it was going to be a winner and it was. Now how can I every buy enchilada sauce again!! Next time I will add chipotle juice.
Kate
Hooray! Thank you for your review, Barbara.
Cindy M
Delicious!!! I used this as a sauce for my first attempt at chili rellenos. It was perfect and flavorful! It was a cinch to make (no more canned enchilada sauce here!) and will be great for topping burritos too. The cinnamon really did add something special.
Thank you for a such a diverse recipe!
Tami
This was soooooo delicious! Much better than store bought. It’ll be my go-to going forward. Thanks!
Barbara Hallett Wegner
I read someone asked if it could be canned and you said yes. Is that water bathed or do you have to pressure can it. I LOVE this recipe!!
Erin Wood
In general, good. But I found it needed a rounder ending and so I added a couple tablespoons of honey.
Fern
My husband was makeing a different enchilada sauce recipe that called for 2 cups of American chilli powder. He used 2 cups of European chilli powder and it’s safe to say it was more like volcanic Molten lava sauce. We found this recipe and whipped it up super last minute to save the dinner my husband had been slaving over and it was delicious. we couldn’t have imagined the enchiladas with any other sauce after tasting it. So glad we found this recipe, we will definitely be using it again.
Lindsey
Hi, could you use water or chicken broth in place of vegetable broth?
Kate
Sure, others have done that and not minded the results.
Nathalie
Delicious! This saved my dinner tonight, thank you!
Kate
You’re welcome, Nathalie!
Nancy
I’ve used this enchilada sauce recipe quit a few times and it’s fabulous. I always get rave reviews from my family. Thank you so much for taking the time to figure out the correct ingredients!
Heather
Hmmm not sure what happened. Mine turned into a lumpy mess. Back to the can we go!
Kate
Oh no! I’m sorry to hear that. Did you get the flour whisked evenly?
Sally
I’ve tried to find an enchilada sauce to make from scratch after looking at the ingredients in the store-bought jars. This is the best!!! Thanks so much for your research and for sharing this!
Debbie Roschli
I’ve never made enchilada sauce before because I didn’t like the bottled stuff. This is amazing! Almost has a mole feel to it. I did add a tsp of sugar because I like my sauces sweeter. I would put this on everything! Eggs, chicken, pork!
Kate
I love to hear that, Debbie! Thank you for your review.
diana
the best recipe, I print it and save it in my folder. I omit the garlic because my husband is a vampire, he can smell it from a kilometer away and hates it. been married forever and I had to quit garlic hahaha. So, I replaced garlic with onion powder and it worked so well, I did add black salt, thyme, and paprika… I only get compliments from this sauce.
Nick S.
This has been my go to enchilada sauce recipe for a few years now. So easy to make and SO much flavor. I highly recommend this recipe. The only substitution I make is chicken broth instead of vegetable broth because I always have chicken broth on hand. And the cinnamon is definitely necessary in my opinion. It makes the sauce in my opinion. Fantastic!!!!
Carla
I appreciate the versatility of this recipe. I thought I had black beans and didn’t so I substituted chili beans. I thought I had diced tomatoes but I didn’t so I substituted my home canned tomatoes. I thought I had enchilada sauce, but I didn’t so I quickly made up one from scratch. I thought I had a bell pepper, but I didn’t so I just left it out. And this recipe still tasted great! I can’t wait to try it when I have all the ingredients as they are listed.
Kate
Great to hear, Carla!
Shweta
Hi Kate.
This sounds delicious. Can I use tomato purée instead of paste?
Kate
This is best as written. I hope you try it!
Katherine
Planning to try this recipe this weekend, but just wanted to let you know that the partial measurements (one-half, one-quarter) in the ingredient list do not show up in Firefox 120.0. They show up as other characters, like ‘-‘ and ‘x’. It does work successfully in Chrome, however.
Kate
Thank you for sharing, Katherine. That’s strange. I will have to look into that!
Brenda
I made this recipe fir 3 households, my son’s & their families and I cannot say enough good about it. I made the enchiladas and sauce. Everyone loved it. That was a few months ago. It’s now second Son’s birthday, so I am doing it again! Such great recipes, thank you! Brenda :)
Marie
So good! I had to stop myself from eating it by the spoonful. Enchiladas are in the oven now and I’m very excited to see how they turned out with this delicious sauce! I have a feeling I won’t be buying the canned stuff again.
Carla
This sauce was delicious! The only thing I did different was use chicken broth.
Sherrie
Could I replace the tomato paste with tomato sauce? It’s all I have.
Kate
Others have and didn’t mind the results. I recommend this best as written.
Charli
So much better than store bought enchilada sauce! With a little cotija cheese sprinkled on top, this helped me make the best enchiladas EVER! Thank you for this recipe!
Kate
You’re welcome, Charli!
xiomara
Wow! So good! I put extra chili powder as I like spice and I could barely breathe in my kitchen! An easy and delicious recipe. Now making the enchiladas!
M.C
This recipe is so good. I added more vinegar to taste but that’s really the only change. Perfect! Thank you.
Kate
You’re welcome!
Lori
This is the best homemade enchilada sauce I have found. I will definitely make it again. So much better than store bought and I love the addition of cinnamon.
Ellen
I made this with oat flour and my whole family loved it. Thank you!
Kate
You’re welcome, Ellen!
Wendy
I love this recipe. I come back to it again and again.
Kris
I love how quickly this all comes together and how wonderful it makes my kitchen smell. I’ve made it twice now and it’s a bit hit at my house! Added to my personal recipe box.
Kate
Wonderful to hear, Kris! Thank you for your review.
DeAnn
I’ve been meaning to leave you a review for so long… I started making your enchilada sauce a couple years ago and you’re right, I’ll never go back to canned… It’s super simple and so very satisfying to make something that’s so good oneself! Thank you so much for your expertise!
Jennifee
Can you freeze these or prep ahead? Thanks! Love them!
Kate
Sure! I believe this freezes well. You will have to reheat to incorporate again.
Devi
Hello, I am going to try your enchiladas sauce recipe today. How much sauce you are able to make with your recipe? I mean for one tray of 6 enchiladas or more?
Kate
Hi Devi! It’s listed in my enchilada recipe Vegetarian Enchiladas Recipe.
Michele McClure
Easy, fast and GOOD. This recipe was perfect as is (I followed it precisely) and my son’s big smile made it worth it. Wait until dad comes home tonight to taste the leftovers. Thank you so much!
Chas
Loved this recipe! Can I can this recipe or is there anything that I should do before doing that?
Kate
This recipe isn’t meant for canning, sorry!
Vonda Leahey
Put this on leftover roast enchiladas, it was terrific. Love the tang of vinegar and dash of cinnamon. Thanks for a great meal.
Sandra Duzak
This sauce is absolutely delicious and your detailed instructions were really helpful.
A perfect enchilada sauce – but I plan to drizzle some in my shrimp and poblano quesadillas tonight!
Thank you!
Sandra
Ce
This recipe saved me a trip to the store to buy a can of sauce.t was very quick and easy to make. I will be saving and making it again!
Connie Burns
Kate, l made your Enchiladas sauce just as you said, except for the chili powder, I used less because it might be to spicy. B it never thicken when it cooled . Connie
Peter
I made this for my family as my family love Mexican food and many years ago when Mexican food was pretty scarce to come across in the UK a well know chain of restaurants popped up in the UK and we became hooked.
My wife’s favourite dish was a Soft Taco Picante but this chain sadly stopped doing this and to be honest we would never frequent now as it is truly shocking compared to when it first arrived.
I made the enchiladas with chicken and your wonderful enchilada sauce and the reaction was overwhelming. I added a little more chilli powder to the recipe due to us liking things a little spicier and my wife says Soft Taco Picante is back on the menu.
She says it’s her favourite meal now and I am going to rustle this up again for Valentines. I have to say all plates were clean and it was a wonderful recipe and I would like to thank you for bringing such joy into our home. We have been to Mexico and to be honest there were no enchiladas we tried could top this.
Excellent dish.
Bradley walton
Whamo
Stacey
My family loved it. I used homemade chicken bone broth instead of vegetable broth. Thank you!
Kate
You’re welcome, Stacey! I appreciate your review.
Tonya Morgan
Has anyone tried canning this? If so, did you waterbath? How long?
Kate
This recipe isn’t meant for canning, sorry!
Paulette Codipilly
Holy Smokes!!! This is great! I’ve made it twice so far. I followed your recipe and did include 1/8 tsp cinnamon. I did include the teaspoon of cider vinegar at the end. Just two tiny tweaks I did, was that I used some bacon drippings I had in the fridge instead of oil, for the roux. And at the very end, I added just 2 pinches of sugar to help balance the acidity level. Which could vary, depending on the brand of tomato paste used. I’ve been through culinary school and Ive been cooking for over 40 years. And I think this recipe is absolutely delicious! Tonight I roasted a couple of poblano chilis, peeled and removed stems and seeds. Sliced them and sautéed with onions and garlic. Then placed them in corn tortillas and added Monterey jack cheese and Colby cheddar. Rolled them up and topped with this sauce. Sprinkled some cotija cheese over the top and baked just 25 min. These were the best cheese enchiladas. And it’s because of this sauce! Thank you!! Thank you!! For the recipe.
Michelle
This is my go to recipe for enchilada sauce, I’m from the UK and as other comments agree you need to be cautious on how much chilli powder to use, first time I made it I blew everyone’s heads off! I’ve now shared this with others who agree this recipe is a keeper. Thank you
Kate
You’re welcome, Michelle!
Marc McDill
This is my go-to red enchilada sauce. Hate to go back to sauce from a can (sometimes, when I’m too busy, though…). My wife has celiac disease, so I use cornstarch (1.5 Tbsp), and she doesn’t like food that is too spicy, so I cut the chili powder in half and increase the cumin and oregano by half. Otherwise, I make it just like the recipe.
DAVID VERONESI
I am Italian…. this is my first attempt at Enchilada sauce (My wife’s favorite). She referred to it as “the best Enchilada sauce in [her] life”.
Thank you for the recipe!
Kate
Great to hear, David! I appreciate your review.
Aggie
Excellent! I’m keto so omitting flour and thickened with xanthan gum and it’s so delicious!!
Mary
Well hello ! I cook EVERY day… / I was in the middle of a recipe, and needed ” more sauce” but didn’t feel like going to the store .
I looked online for an easy recipe and found this one.
It’s awesome !!!
For today’s recipe, I mixed it with what I had …. still good ! ( I tell my family nothing about anything different … just eat it ! LOL)
But, on it’s own it’s really delicious !
The cinnamon was a game changer ,,, very nice !
A bit of a thick consistency when I was done, but a super easy fix.
A bit of water a little at a time / and all is well.
I have black bean and veggie burrito bowls planned for lunch this week…. This topping will be awesome.
Elsie
Could I substitute oat flour as a gluten free option?
Kate
I haven’t tried it with this. If you try it, let me know if you try it!
Elsie
Could I substitute almond flour?
Kate
I haven’t tried it with this so I can’t say for sure, sorry!
Danny Moore
I made one TINY change: at the end for the sake of authenticity I skipped the vinegar for a big squirt of lime juice.
It was perfect.
Used it as a sauce for Chiles Rellenos and it complimented the cheesy filling perfectly (and the shredded chicken I snuck in them too)!
Tom
Overall not bad but not quite what I was looking for. I added msg which made it much better. You do realize tomatoes have lots of msg right? If it gave you headaches so would tomato sauce
Katie W
I’ve made this about 2-3 times now and it’s so easy and amazing! I usually have everything to make on it on hand except for the veggie broth (which is pretty cheap) and it kicks the crap out of the canned enchilada sauce!! I like to make it a day or 2 ahead of time and refrigerate so weeknight enchiladas are that much easier!
Kate
Love to hear that, Katie! I appreciate your review.
Debbie Lundquist
I love this recipe. It’s the only one I use now. I e probably done it 10 times since the first time.
Kate
That’s great to hear, Debbie!
Katherine Kubal
This sauce recipe is the best. I’ve tried brand name enchilada sauce (Old El Paso) and it doesn’t come close. I’ll be making a double batch next time and freezing half. Great!
Lorna Crawford
Hi I have been looking for a real tasty Enchilada sauce for years. I made yours yesterday following the recipe to the letter. OMG what can I say. I’ve found the perfect recipe. Thank you so much.
Kate
You’re welcome, Lorna! I appreciate your review.
Jennifer V
can you use masa harina in place of the flour
Kate
This is best as written, Jennifer.
Jennifer V
As a follow up, i had made these before and they were soooo good. This is an excellent recipe as is. I did try it with the masa because I had no gluten free flours and wanted my sister to be able to try them. It worked out well.I had to add a little extra oil to the roux because it seemed to seize up a little more than with the flour. After adding the Broth, it was perfect. And yes, my sister, her husband and my 87 year old mom all went back for seconds!
Kate
Thank you for following up, Jennifer! I appreciate your review.
Kristy
Would using veggie broth work instead of the oil? Trying to make this oil free.
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Cara
I have tried a few different recipes for enchilada sauce and this one is definitely my favorite. I make veggie enchiladas with black beans, bell peppers, and summer squash and this sauce really kicks them up a notch! I do a big batch of enchiladas (16) and freeze half. Doubling the recipe is a perfect amount for that many.
Andrea Bell
Wow, this was really tasty and my 2 children loved it, they aren’t usually keen on mexican style food but have asked me to cook it agian and more of it next time. I used Red Pesto instead as i hadn’t any Tomato Concentrrate and Chicken Stock not Veg Stock but i was really impressed and I’ll def be using it again, thank you
Kate
You’re welcome, Andrea!
Kira Clarke
I’ve loved your recipes for years and this is going in my top 5 finds (of yours and overall)! This sauce was so easy to make and the perfect amount of flavour and heat. Going on repeat in our house for forever! Thank you
Kate
You’re welcome, Kira!
Sherrie Spitzengel
Love this recipe, use it all the time!!