Enchilada Sauce

There are two versions of Hailey's enchilada sauce. One is a little bit harder. I'll post both of them and you can decide which one you want to use.

Easy Version:

Ingredients:

• 2 tbsp vegetable or canola oil
• 2 tbsp all purpose or gluten free flour
• 4 tbsp chili powder (not cayenne)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cumin
• 1/4 tsp oregano
• 2 cups chicken or vegetable stock

Directions:
Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.

Use immediately or refrigerate in an air-tight container for up to two weeks.

If you are wary about heat/spice begin with 2 tbsp power and add more from there once the sauce has reached a simmer if you'd like.

Hard Version:

Ingredients:

• 2/3 cup oil
• 2/3 cup flour
• 14 oz Chile Puree (Beuno Brand, MILD)*
• 4-5 cups water
• 8 oz can Tomato Sauce
• Salt, garlic, and pepper to taste

1. In a pot, brown (roux) flour in oil. Add Chile Puree.

2. Add 4-5 cups of water and tomato sauce.

3. Add salt and garlic and pepper. Season to taste.

4. Bring mixture to a boil. Depending on thickness, add more water. You know it's the perfect consistency when it coats the back of a spoon.

5. After it comes to a boil, turn down the heat and simmer for 20-30 minutes.

6. Keep lid on to prevent skin from forming on top.

* To make your own chili puree combine 2 cups chicken broth and 3 tbsp chili powder. Boil the two ingredients for 15 minutes.