Enchilada Sauce

Ingredients:

• 2 tablespoons avocado oil or olive oil

• 2 tablespoons all-purpose flour (to make a gluten free sauce, mix a slurry using arrowroot powder and water)

• 1/4 cup chili powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon dried oregano

• 2 cups broth

• Sea salt to taste

Let’s Make It:

• In a small saucepan, heat the oil over medium-high heat.

• Add flour (or arrowroot slurry) and whisk constantly for about a minute.

• Stir in the chili powder, garlic powder, cumin, and oregano, continuing to whisk for another minute.

• Slowly pour in the stock while whisking to eliminate any lumps.

• Bring the sauce to a simmer, then reduce the heat to medium-low, allowing it to gently bubble for about 10-15 minutes, until it thickens slightly.

• Taste the sauce and add salt if needed. (I wait until the end to add it depending on how much salt my broth has)

• Use on enchiladas or whatever recipe you choose.