• 1 tablespoon canola oil
• 2 tablespoons all-purpose flour
• 2-4 tablespoons chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon cumin
• ¼ teaspoon oregano
• 2 cups chicken or vegetable stock
• optional: cayenne pepper
• optional: brown sugar
1. Heat oil in a small saucepan over medium-high heat. Add flour and stir for one minute.
2. Stir in the remaining spices. Note: If you have a Minnesota palate, or are otherwise wary of spiciness, start with two tablespoons of chili powder.
3. Slowly pour in the stock. Whisk with a passion to keep your sauce smooth and lump-free.
4. Simmer until the sauce thickens, about, 10-15 minutes. During this time, you can crank up the spice by adding more chili powder or cayenne pepper. Similarly, you can temper the spice or sweeten the sauce by adding a pinch or two of brown sugar.
Stay tuned: This sauce will keep for up to two weeks in an air-tight container in the refrigerator. That means if you make it now, you’ll have it on hand for the enchilada recipe to follow!