Enchilada Sauce

Step 1

Heat the olive oil in a medium sauce pan over medium heat. Add in the onions and season with salt. Sauté until translucent, about 5 minutes.

Step 2

Wisk in the cumin and chili powder and toast for 30 seconds.

Step 3

Whisk in the all purpose flour.

Step 4

Slowly whisk in the chicken stock, adding just a little at a time. Stir in the tomato sauce. Stir in the minced garlic.

Step 5

Bring to a simmer and cook for 5 minutes. (I like to use a screen while it simmers.) Either leave it as is, or transfer to a blender to puree.

Step 6

Use immediately, store in an airtight container in the refrigeator for up to 1 week, or freeze in an airtight container for up to three months.