Enchilada Sauce

• porsiyonlar: 2 servings
• aktif süre: 4 minutes
• toplam süre: 20 minutes

Malzemeler

1 tablespoon olive oil

1 small yellow onion (diced)

1/2 teaspoon kosher salt

1 1/2 teaspoons cumin

2 teaspoons chili powder

1 tablespoon all purpose flour

15 ounces tomato sauce

1 cup chicken stock

2 cloves garlic (minced)

Yöntemler

Heat the olive oil in a medium sauce pan over medium heat. Add in the onions and season with salt. Sauté until translucent, about 5 minutes.

Wisk in the cumin and chili powder and toast for 30 seconds.

Whisk in the all purpose flour.

Slowly whisk in the chicken stock, adding just a little at a time. Stir in the tomato sauce. Stir in the minced garlic.

Bring to a simmer and cook for 5 minutes. (I like to use a screen while it simmers.) Either leave it as is, or transfer to a blender to puree.

Use immediately, store in an airtight container in the refrigeator for up to 1 week, or freeze in an airtight container for up to three months.

Beslenme

• Porsiyon Boyutu: 0.25 cups
• Kalori: 47 kcal
• Toplam Yağ: 2 g
• Doymamış Yağ: 1 g
• Sodyum: 427 mg
• Toplam Karbonhidrat: 8 g
• Diyet Lifi: 1 g
• Toplam Şeker: 3 g
• Protein: 1 g