Red Enchilada Sauce
Adapted from Gimme Some Oven (Ali)
Ingredients
- 2 tbsp 30 ml avocado or olive oil
- 2 tbsp 16 g all-purpose flour
- 1/4 cup 30 g American-style chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 2 cup 480 ml chicken or vegetable stock
- to taste fine sea salt
Method
- Heat the oil in a small saucepan over medium-high. Add the flour and cook 1 minute, whisking constantly.
- Add the chili powder, garlic powder, cumin, and oregano, and cook 1 more minute, whisking constantly.
- Gradually whisk in the stock until no lumps remain. Bring to a simmer, then reduce heat to maintain a gentle simmer for 10–15 minutes, uncovered, until the sauce has slightly thickened.
- Taste and season with salt as needed.
- Use immediately in your favorite recipe, or store.
Notes
- Chili powder note: this calls for traditional American-style chili powder — a mild spice blend, not the same as international chili powders (which are often much spicier).
- Gluten-free option: use a 1:1 gluten-free flour blend, or thicken with a cornstarch slurry instead.
- Refrigerate up to 5 days. Doesn't freeze well — it separates once thawed.