Homemade Red Enchilada Sauce
FULL DISCLOSURE! I've made some modifications to my copy, mostly simplifications, but this recipe is originally from Gimme Some Oven, who I highly recommend!
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• ¼ cup American chili powder¹
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 2 cups chicken -or- vegetable stock
• ¼ salt (more or less to taste)²
➀ Heat oil in small saucepan over medium heat. Add flour and cook for 1 minute, whisking constantly. Add in other spices and and cook for 1 more minute, whisking constantly.
➁ Gradually pour in stock, whisking constantly, until no lumps remain. Continue cooking until the sauce reaches a simmer, then reduce heat and simmer for about 10-15 minutes, uncovered, until sauce has slightly thickened.
➂ Taste, and add salt if needed.
➃ Use in enchilada recipe as directed!
➀ The amount is correct; this recipe calls for traditional American chili powder, which is not cayenne but a milder mix of spices. If you live outside the US, make sure you look for American-style chili powder blend!
➁ Depending on how salty your chicken or vegetable stock is, you may not need to add salt at all. It's a good idea to taste your sauce before adding more!