RED ENCHILADA SAUCE

RED ENCHILADA SAUCE

From Rachel Brown

2 T. avocado oil or olive oil

2 T. all-purpose flour

1/4 cup chili powder

1/2 t. garlic powder

1/2 t. ground cumin

1/4 t. dried oregano

2 cups chicken or vegetable stock

fine sea salt, to taste

Heat oil in a small saucepan over medium-high heat.

Add flour and cook for 1 minute, whisking constantly.

Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.

Gradually pour in the stock, whisking constantly to combine until no lumps remain. 

Continue cooking until the sauce reaches a simmer.

Reduce heat to medium-low to maintain the simmer (the sauce should be bubbling lightly) for about 10-15 minutes, uncovered, until the sauce has thickened slightly.

Taste the sauce and season with salt, if needed. Note: I usually add 1/2 t. fine sea salt - varies with the type of stock used.

Use in your favorite recipe and enjoy!