Enchilada Sauce – Red
- 2 tablespoons Neutral Oil
- 2 tablespoons All Purpose Flour
- 1/4 cup Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 2 cups Chicken or Vegetable Stock
- Salt to taste
- Cook the roux and spices
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.
- Simmer
Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
- Season
Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)
- Serve
Use immediately in your favourite recipe and enjoy!