Lakin/Thompson Recipes

Enchilada Sauce

"easy to digest"
  1. 3 tablespoons  garlic infused olive oil
  2. 1 tablespoon gluten-free flour
  3. 2 1/2 tablespoon ground chili powder
  4. 1 teaspoon  ground cumin
  5. 1/2 teaspoon dried oregano
  6. 1/2 teaspoon  salt, to taste
  7. 2 tablespoons tomato paste
  8. 3 cups (no onion or garlic) vegetable broth- Fody
  9. 1 teaspoon apple cider vinegar or distilled white vinegar
  10. black pepper
  1. Measure the flour, chili powder, cumin, oregano, and salt into a small bowl . Place the tomato paste, broth and flour near the stove .
  2. In a medium pot over medium heat, heat the oil until drop of flour mixture sizzles in pan (about 2 minutes).
  3. Pour in the flour mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
  5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt to taste


"Works for Pozole as well"