Enchilada Sauce
about 10 minMakes 2 cups
A quick red enchilada sauce built on a flour-and-spice roux, with tomato paste and stock.
| 3 tablespoons vegetable oil | Cook flour in oil, 1 min | Add spices, cook to paste, 1 min | Stir in tomato paste, 1 min | Whisk in stock until smooth | Boil, then simmer 5 min | Cool; refrigerate or freeze |
| 15 g all-purpose flour | ||||||
| 30 g chili powder blend | ||||||
| 1 teaspoon garlic powder | ||||||
| 1 teaspoon onion powder | ||||||
| 1 teaspoon dried oregano, preferably Mexican, crushed to a fine powder | ||||||
| 1/2 teaspoon ground cumin | ||||||
| 1/2 teaspoon black pepper | ||||||
| 1/2 teaspoon kosher salt (such as Diamond Crystal) | ||||||
| 30 g tomato paste | ||||||
| 720 ml low-sodium chicken, mushroom or vegetable stock |
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