Enchilada Sauce

In a saucepan over medium heat, brown the flour in the oil, stirring with a whisk. Cook for 2-3 mins until the flour begins to brown. (It’s much like a roux, except not as thick.)

Add the chili powder and cook for another minute or so until it begins to darken and bubble. Be careful breathing in the fumes from the cooking chili powder – it’s strong!

Add stock, tomato paste, and cumin and whisk rapidly until the mixture comes to a boil. Reduce the heat and simmer for 15 minutes. The sauce will thicken and smooth out.

When you’re done, you’ll have a little over a pint of sauce. I figure a serving is about 2 T (or 35 g). The nutritional info below is based on 25 servings of 35g each.

Finally the Nutritional Info: (per 2 T serving) Calories: 27. Fat: 1.7g. Sodium: 159mg. Carbs: 2.9g. Fiber: 0.9g. Protein: 0.7g.