Enchilada Sauce – Classic

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup flour (all purpose / plain)
• 700 g / 24oz tomato passata (1 bottle) or 16 oz (2 cans) US tomato sauce
• 1 1/2 cups chicken broth, low sodium (or vegetable broth, or water + bouillon cube)
• 1 tbsp dried oregano
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar
• Salt and pepper to taste
• Optional extras: cayenne pepper (for spiciness), ground chipotle

Steps

1. Heat oil in a saucepan over medium heat.
2. Add flour and whisk until well combined, about 1 minute.
3. Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.
4. Simmer for 10 minutes or so, until thickened, whisking occasionally.
5. Season with salt and pepper.
6. This can be stored for up to 1 week in the refrigerator in an airtight container. It also freezes well.