Enchilada Sauce
Servings
2Serving size
about 1/2 cupThis recipe can easily be multiplied and divided by 2. This recipe keeps well, tightly sealed in the refrigerator, for up to 5 days.
Ingredients
| 1 tsp. Olive oil |
| 1 Tbsp. Enriched all purpose white flour (or 1 1/2 Tbsp. garbanzo flour) |
| 1 tsp. Chili powder |
| 1 cup No salt added vegetable stock |
| 2 Tbsp. No salt added tomato paste |
| 1/2 tsp., leaves Dried oregano |
| 1/4 tsp.. Ground cumin |
| 1/4 tsp. Cayenne pepper |
| 1/8 tsp. Salt |
| 2 tsp.. Honey |
| 1 tsp.. Worcestershire sauce |
Instructions
When the oil is hot slowly add the flour and whisk until blended.
Add the chili powder and cook for about one minute.
Slowly add the stock, whisking continuously.
Add the tomato paste, oregano, cumin, cayenne, salt, honey, and Worcestershire sauce.
Simmer for about 10 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
You can purchase enchilada sauce but goodness only knows what is in it these days. Why would you? This takes all of twenty minutes and is so simple as to be almost embarrassing. For a bit of variation, you can replace half of the chili powder with smoked paprika.