Description
A super-speedy enchilada sauce with a truly authentic taste.
Ingredients
- ¼ cup vegetable oil
- 2 tablespoons self-rising flour
- 2 tablespoons medium-spice Indian chili powder
- 1 ½ cups water
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried oregano
- ¾ teaspoon ground cumin
- ¾ teaspoon garlic powder
- ¾ teaspoon onion salt
- salt to taste
Instructions
- Heat oil in a skillet over medium-high heat. Stir flour and chili powder into hot oil
- reduce heat to medium
- and cook until the flour is lightly brown in color
- 3 to 5 minutes.
- Gradually stream water and tomato sauce into the flour while stirring until the flour is completely incorporated into a smooth mixture. Stir oregano
- cumin
- garlic powder
- and onion salt into the liquid. Continue cooking until thickened slightly
- about 10 minutes; season with salt.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 6