A classic sauce to have in your repertoire. While intended for enchiladas, this can be used to top baked potatoes, roasted veggies, and more.
Ingredients
- 3 tablespoons olive or vegetable oil
- 2 tablespoons all-purpose flour
- ¼ cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano, crushed into a fine powder
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons tomato paste
- 3 cups chicken, mushroom, or vegetable stock
Preparation
- Heat oil in a large saucepan over medium. Add flour and cook, stirring frequently until clumps have disappeared and mixture is bubbling, about 1 minute. Add chili powder, garlic powder, onion powder, oregano, cumin, pepper and salt. Cook, stirring frequently, until a thick paste forms. Use the back of a spoon to smash and smear the paste onto the bottom of the pot, until very fragrant, about 1 minute. Add the tomato paste, stirring until caramelized, about 1 minute.
- Whisk in chicken broth until no lumps remain. Bring to a boil over high, then reduce to medium and simmer until the sauce thickens slightly, about 5 minutes. Remove from heat and let cool. Transfer to an airtight container and refrigerate for up to a week or freeze for up to 3 months.
