Homemade Enchilada Sauce
This homemade red enchilada sauce recipe is quick and easy to make in 20 minutes and tastes irresistibly delicious! Total Time: 20 minutes
Prep time:
Cook time:
Serving size: 1
Calories per serving: 300
Ingredients:
Cook time:
Serving size: 1
Calories per serving: 300
2 tablespoons avocado oil or olive oil
2 tablespoons 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:
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!
Source: gimmesomeoven.com
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!
Source: gimmesomeoven.com