Easy New Mexico Chili Enchilada Sauce
Spiceology
30 minutes
Latin/South American
Ingredients
3 tablespoons olive oil
1 tablespoon all-purpose flour
2 cups chicken stock
10 ounces tomato paste
¼ cup New Mexico Chili Powder
1 teaspoon Aleppo Pepper
1 teaspoon ground Cumin
1 teaspoon dried Mediterranean Oregano (or 1/2 /teaspoon fresh)
1/2 teaspoon Kosher salt
Directions
- Heat oil in a medium saucepan over medium heat.
- Add the flour and stir constantly for about 1 minute (don't burn).
- Add the remaining ingredients and stir to combine.
- Bring to a low boil, then turn the heat down to low and cook for 5 to 10 minutes, until the sauce thickens slightly and is smooth.
- Serve immediately or store in an airtight container up to 3 days refrigerated.
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