Homemade red enchilada sauce
Recipe by Courtney Glantz
2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock
1. Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings. Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. Smells so good!
2. Use immediately or refrigerate in an air-tight container for up to two weeks.
main courses, sauce February 12, 2016 17:46
Author a-life-from-scratch.com
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