Red Enchilada Sauce

Name: Red Enchilada Sauce
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: vegetable oil; all-purpose flour; chili powder; garlic powder; ground cumin; dried oregano; tomato paste; vegetable broth; salt

Servings: 4

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Recipe Details

Cooking Time 15 mins

Servings 4

Course Ingredient

Meal Time Lunch, Dinner

Primary Equipment

Saucepan x1
Whisk x1

Ingredients

vegetable oil
2 tablespoons
all-purpose flour
2 tablespoons
chili powder
0.25 cups
garlic powder
0.50 teaspoons
ground cumin
0.50 teaspoons
dried oregano preferably Mexican oregano
0.50 teaspoons
tomato paste
2 tablespoons
vegetable broth
2 cups
salt or to taste
0.50 teaspoons

Preparation Steps

1 Heat the vegetable oil in a medium saucepan over medium heat.

2 Whisk in the flour and chili powder, stirring constantly for about 1 minute to toast the spice and remove the raw flour taste.

3 Gradually whisk in the garlic powder, ground cumin, dried oregano, tomato paste, and vegetable broth until no lumps remain.

4 Bring the mixture to a simmer, then reduce heat to low and cook for 8 to 10 minutes, or until the sauce has thickened slightly.

5 Season with salt to taste and remove from heat.

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