Red Enchilada Sauce

 Makes: 2-3 c.    |     Prep: 5 min     |     Cook: 15 min     |     Ready: 20 min


2 T. butter
2 tsp. olive oil
2 T. all-purpose flour
1/4 c. homemade chili powder
1/2 tsp. garlic powder
1/8 tsp. ground cumin
1/4 tsp. Mexican oregano
2 1/2 c. chicken stock
2-3 T. tomato paste
¼ tsp. rice vinegar
fine sea salt, to taste
smoked pepper, to taste



Cook the roux and spices: Heat butter and oil in a saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly

Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Add tomato paste and vinegar and whisk until smooth. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened. Add more chicken stock if sauce gets too thick.

Season: Give the sauce a taste and season with salt and smoked pepper, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)Serve topped with cheese.