Red Enchilada Sauce
Credit: Brad Kidwell
Firehouse servings: 4
Ingredients:
- 4 cups chopped onion
- 3/4 cup olive oil
- 3/4 cup flour or 90g
- 1/4 cup ground chili powder
- 4 tsp ground cumin
- 4 clove garlic
- 1 tsp dried oregano
- 1 tsp salt, to taste
- 1/2 tsp cinnamon
- 1 15oz can of tomato paste
- 5 cups chicken stock
- 4 tsp apple cider vinegar
- Freshly ground black pepper, to taste
This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
Heat the olive oil and then add the onions and garlic. I like to cook the onions until they are translucent.
When the chicken stock is hot, stir in the tomato paste until it is fully dissolved. Then stir in all the dry ingredients.
Add the flour to the onions and then stir thoroughly.
Stir in the onions and bring the sauce briefly to boil while stirring, then reduce heat and continue to stir until the sauce thickens.
Finally, add the vinegar, and remove from heat and allow to cool.
