Homemade Red Enchilada Sauce

 Red Enchilada Sauce

Prep Time: 5 minutes  | Cook Time: 15 minutes  | Servings: Yield: 1 1/2 cups 

Ingredients:

2 tablespoons avocado oil or olive oil

2 tablespoons all-purpose flour

1/4 cup chili powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

2 cups chicken or vegetable stock (I use chicken 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. I usually have homemade stock with no added salt)