Red Enchilada Sauce

Red Enchilada Sauce

6 tablespoons of olive oil

6 tablespoons of flour

2 tablespoons ground chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

½ teaspoon dried oregano or ½ tablespoon fresh oregano

½ teaspoon salt

1/8 teaspoon ground cinnamon

6 oz can tomato paste

4 cups vegetable or chicken broth

2 teaspoon apple cider vinegar

Ground pepper to taste.

Directions

Combine all dry ingredients in a bowl and mix well.

Measure out broth and tomato paste and place these along with a bowl of dry ingredients next to the stove.

In a medium pot, heat over medium heat the oil until warm.  Whisk in the dry ingredients and couple for 2 minutes, stirring frequently.

Wish in the broth and tomato paste to the oil and dry mixture.  Whisk until smooth.  Will thicken in about 1-2 minutes.  Stir in vinegar and season with pepper.

Remove and use to make enchiladas or as a dipping sauce for tamales and empanadas.

You can be refrigerated for up to 1 week. Simply reheat them in the microwave or stove when you are ready to eat.

TO FREEZE: Freeze in a freezer-safe container or a freezer bag. Will keep for up to 3 months and can be reheated straight from the freezer.  Allow at least ½” headspace for expansion when frozen.