Enchilada Sauce
- Yield 1
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Enchilada Sauce is a gluten-free recipe on Avoteb. The yield on the card is 1. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 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
Method
Leave the roux and spices: Heat oil in a small saucepan over medium-a hot burner. Tip in flour and cook for 1 minute, whisking constantly. Tip in in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
Let it bubble gently: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a let it bubble gently. Then reduce heat to medium-low to maintain the let it bubble gently (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
Salt Give the sauce a taste and season with salt, as needed. (the cook 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.)
Plate Use immediately in your favorite recipe and enjoy!
