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Enchilada Sauce Recipe

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This recipe for Enchilada Sauce is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons avocado oil or olive oil
2 tablespoons all-purpose flour
1/4 cup chili powder (see note below)
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cups chicken or vegetable stock
fine sea salt, to taste
Directions:
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.)

Serve:
Use immediately in your favorite recipe and enjoy!

 

 

 

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