Homemade Enchilada Sauce
15 minMakes 2 cups
A quick stovetop sauce built on a roux base, seasoned with chili powder and cumin, simmered until thickened.
| prepHave a medium saucepan ready | |||
| 30 ml vegetable oil | Cook roux, whisking constantly, 6 min | Whisk in spices & tomato paste until combined | Slowly whisk in stock & salt, simmer 5 min |
| 15 g all-purpose flour | |||
| 25 g chili powder | |||
| 1 teaspoon garlic powder | |||
| 1 teaspoon onion powder | |||
| 1 teaspoon ground cumin | |||
| 1 teaspoon dried oregano | |||
| 55 g tomato paste | |||
| 480 ml chicken or vegetable stock | |||
| ¼ teaspoon sea salt | |||
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