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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I wanted to make enchiladas, but had no sauce. Found this online and subbed the chicken broth for vegetable broth. I was wonderful! Ingredients:
3 tablespoons vegetable oil |
1 tablespoon flour |
1/4 cup chili powder |
2 cups vegetable stock |
10 ounces tomato paste |
1 teaspoon dried oregano |
1 teaspoon cumin |
1/2 teaspoon salt (to taste) |
Directions:
1. In a medium saucepan, heat oil, add flour and stir well to combine, getting out all the lumps.
2. Cook for about a minute.
3. Add chili powder and cook for another 30 seconds until fragrant.
4. Add vegetable stock, tomato paste, oregano and cumin, and stir to combine.
5. Bring to a boil and reduce heat to low to simmer for about 15 minutes.
6. Sauce will thicken and get very smooth.
7. Add salt to taste, and serve over your favorite enchiladas.
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