Red Enchilada Sauce

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 3/4 teaspoon garlic powder
• 3/4 teaspoon salt
• 3 cups vegetable broth

Instructions

1. Pour the oil into a medium saucepan, and set over medium-high heat. When hot, add the flour and whisk for 1 minute.
2. Add all the spices, and whisk to blend. Pour in the broth, whisk to combine, and simmer for 10 to 15 minutes until thickened slightly, stirring occasionally. Use immediately, or keep refrigerated in a sealed container for up to a week.

Attribution

Husbands that Cook by Ryan Alvarez and Adam Merrin