Enchilada Sauce

1. 1

   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.)

2. 2

   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!

3. 3

   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.

4. 4

   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.

5. 5

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

* Per serving · 4 servings · Values may vary.