Easy enchilada sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 1 | tablespoon | Flour |
| ¼ | cup | Chili powder |
| 2 | cups | Chicken stock |
| 10 | ounces | Tomato paste |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
Directions
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes.
The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
Yield: 2½ cups of sauce
ESSENCE OF EMERIL SHOW # EE2207