In Colorado, we have a spin on Mexican food that's distinct from other regions like Texas or New Mexico (not to mention Mexico itself). This recipe is a dead ringer for Colorado diner-style enchilada sauce, which is similar to New Mexican but we add tomato sauce and use less chili powder. The result is a somewhat more complex and layered sauce. If you've ever had red enchilada sauce in my fair state, it's some variation of this recipe. And this is light years ahead of the weird, off-tasting premade red slop theyt sell at the supermarket in cans. It's well worth the few extra minutes to use this instead of premade to really amp up your meal! This also is great on eggs, potatoes, tacos, chilaquiles, or damn near anything else.
Prep time: 1/4 cocktail
1/3 cup neutral cooking oil (like canola or avacado -- don't use olive oil)1/3 cup white flour
1/3-1/2 cup chili powder, to taste
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
Several pinches white pepper (optional)
1 15-ounce can tomato sauce
3 cups vegetable stock
Heat the oil in a medium pan over medium heat. Add the flour and whisk constantly for 1 minute. Add the spice combo and whisk constantly for 1 more minute. Slowly add the tomato sauce, still whisking continuously. Then, slowly add the veg stock while continuing to whisk. Simmer for 1 more minute and adjust salt to taste. You can cook down for a while if you prefer a thicker sauce, but it's normally served somewhat thin when you have it here.
