Red Enchilda Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tbsp avocado oil (or vegetable oil or any other neutral oil)
4 tbsp all purpose or gluten free flour
8 tbsp chili powder (not cayenne)
1 tsp garlic powder
1 tsp salt ( I use half)
1/2 tsp ground cumin
1/2 tsp dried oregano
4 cups chicken or vegetable stock
Note if you use regular chicken stock and not low sodium, I don't add any salt
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Directions: |
Directions:1. 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.
2. Reduce heat and simmer 10-15 minutes until slightly thickened.
3. Use immediately or refrigerate in an air-tight container for us to 3 days.
This sauce can be a little spicy depending on your chili powder. You can use 6 tbsp chili powder and 2 tbsp chipotle powder for a smokier sauce. I like the chipotle. It was hotter than I thought it would be.
You can start with 4 tbsp chili powder and add more from there if you think the sauce will be too hot for not so spicy lovers. |
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Number Of
Servings: |
Number Of
Servings:3 cups |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: I used it to make chicken enchiladas with corn tortillas. Pop does not like flour tortillas. It made plenty for me to put in the freezer.
This reciped came from a website called Gimmesomeoven.com
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