Enchilada Sauce - Red

4 tablespoons extra virgin olive oil (or other oil of your choice)
4 tablespoons all purpose (or whole wheat) flour (or mixture)
2 tablespoons ground ancho chili powder
2 tablespoons ground regular chili powder
1 tablespoon ground cumin
1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper (or to taste)
2 tablespoons tomato paste
2 teaspoons distilled white vinegar
4 cups beef stock (Kitchen Basics preferred)

Sauce can be used for enchiladas, taco casseroles, tamale pies, etc.

Mix all spices, salt, and pepper in a small bowl and set aside. Heat a large skillet over medium heat and add oil. Continue to heat until oil is hot and shimmering. Add flour and whisk constantly until a nice paste has formed. Lower the heat to low and add the spice mixture and again whisk until well blended, aromatic, and darkens slightly in color. Add the tomato paste and whisk to blend. Add the stock about a cup at a time and whisk until smooth before the next addition. Let the sauce simmer about 15 minutes. More liquid can be added if necessary to achieve desired consistency. Taste and adjust seasonings. Add white vinegar and stir to combine.

Serving Size: Makes 8 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user EILEENNP.