Ingredients
6 tablespoons (84 g) unsalted butter, chopped (or neutral oil, like canola)
6 tablespoons (54 g) basic gum-free gluten-free flour (36 g superfine white rice flour + 12 g potato starch + 6 g tapioca starch/flour) OR an equal amount superfine sweet white rice flour
1 1/2 cups (12 fluid ounces) chicken stock
1 to 2 tablespoons chili powder (depending upon how spicy you like your sauce)
2 teaspoons ground cumin
1 teaspoon smoked Spanish paprika
1/2 teaspoon garlic powder
1 teaspoon (6 g) kosher salt
1 tablespoon (12 g) granulated sugar
1 28-ounce can tomato puree (or 1 28-ounce can whole peeled tomatoes in their juice, pureed)
1 to 2 tablespoons heavy cream (optional)
Directions
In a medium, heavy-bottom saucepan, melt the butter over medium heat. Add the flour whisk until well-combined and smooth.
Whisking constantly, slowly add the chicken stock. Continue to cook, whisking frequently, until the mixture begins to bubble and thicken, about 1 minute. Add the chili powder, cumin, paprika, garlic powder, salt and sugar, and whisk to combine well. Add the tomato puree, and whisk, then stir until well-combined.
Add the optional cream to thin as necessary to adjust the heat in the sauce. Taste, and add more spices to suit your own tastes, but in the same ratios as in the original ingredient amounts or the sauce will taste unbalanced. Serve immediately or cool to room temperature, transfer to a sealed container and store in the refrigerator for up to a week. For longer storage, freeze flat in gallon-sized zip-top bags. Defrost by running the frozen bags under warm water before heating and serving.
Originally published on the blog in 2011. Method and photos updated, recipe tweaked slightly. Video added in 2017, some text added.
Love,
Nicole
https://glutenfreeonashoestring.com/enchilada-sauce/