Red Enchilada Sauce

• servings: 1 serving
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 tablespoons avocado oil or olive oil

2 tablespoons all-purpose flour

1/4 cup chili powder (see note below)

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

2 cups chicken or vegetable stock

fine sea salt, to taste

Directions

Cook the roux and spices

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.

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 favorite recipe and enjoy!