Red enchiladas sauce

재료

2 1/2 TBLS melted butter

1 TBLS oil

4 TBLS all purpose flour

2 tsp paprika

1 1/2 TBLS chili powder

1 tsp onion powder

2 tsp garlic powder

1 1/2 tsp chicken bullion

1/2 tsp Mexican oregano

1/2 tsp sugar

2 tsp tomato paste

1 tsp cumin

3 cups chicken broth

방향

In large skillet on low - medium heat, add melted butter and vegetable oil. Add flour and make a roux. Move around nonstop until returns golden. Don’t let it cook too quickly.

The idea is to toast each seasoning. So add, stir constantly until toasty.

Lower temperature to low and Add chili powder. Again stirring constantly. Add paprika and keep stirring until toasty. About 30 seconds. Now add onion powder. Stir constantly. Add garlic powder and stir continually. Next add cumin. Stir constantly and toast. Next oregano. Stir. Toasty.

Add a little chicken broth and mix until seasonings blend. Keep adding, little by little. Temp is still on low. Add chicken bullion. Stir until bullion is dissolved. Add remainder of chicken broth.

Keep stirring until thick. Around 5 minutes. You can cook longer as long as you keep stirring so as not to let it form a skin.