Enchilada Sauce
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups water (or vegetable stock or chicken stock)
10 ounces tomato paste
1 tablespoon cocoa powder (optional)
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
Directions
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add water (or stock), tomato paste, oregano, cumin, and, optionally, cocoa. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
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