Based on the recipe found here.
ENCHILADA SAUCE
2 Tbsp. avocado oil (or vegetable oil, or any other neutral oil)
2 Tbsp. flour
4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. dried oregano
2 c. chicken or vegetable stock
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened. Use immediately or refrigerate in an air-tight container for up to 3 days.
No comments:
Post a Comment