Enchilada Sauce
Source: Raving Enchilada Sauce Recipe with Gina Mendolo Modifications
Ingredients:
* 2 c vegetable stock
* 4 T ancho chili powder
* 1 t ground cumin
* 3/4 t salt
* 1/16 t ground cinnamon
* 1/4 t sugar
* 5 T cold water
* 5 T all purpose flour
* 2 cups tomatoes, passed through the medium disc of a food mill (Alternative: use 2 cups absolutely plain tomato sauce)
Directions:
1. Place the vegetable stock, chili powder, cumin, salt, cinnamon and sugar in a medium saucepan.
2. Use a whisk to mix everything well.
3. Heat to a boil, reduce the heat to a low boil and cook for 3 minutes. Note: Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
4. While the sauce is on a slow simmer/boil, place the 5 tablespoons of cold water in a small bowl. With a whisk mix in 1 tablespoon of flour at a time with the water. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
5. After 3 minutes of cooking sauce, turn the heat up to high.
6. Slowly pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
7. After all the flour is added, continue to whisk the boiling sauce for one minute. You can turn the heat down to medium during this time.
8. Turn off the heat – you are done.