Red Enchilada Sauce

By tlshinnick

Ingredients

• 2 tablespoons avocado oil (or vegetable oil, or any other neutral oil)
• 2 tablespoons all-purpose or gluten-free flour
• 2 tablespoons chili powder (*not cayenne!)
• 1 /2 teaspoon garlic powder
• 1 /2 teaspoon salt
• 1 /4 teaspoon ground cumin
• 1 /4 teaspoon dried oregano
• 2 tablespoon tomato paste (optional)
• 2 cups chicken or vegetable stock

Preparation

Step 1

Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Add tomato paste. Reduce heat and simmer 10-15 minutes until slightly thickened.

Use immediately or refrigerate in an air-tight container for up to 3 days. (I like to use mason jars or Weck jars to store this sauce.)