Enchilada Sauce

Every Body Eats by M.H.W. Hill Page 113

This is excellent not just as a sauce for enchiladas (recipe page 228), but also as gravy for meatloaf, and as a sauce for pulled pork sandwiches.

4-1/4 teaspoons paprika
4-1/4 teaspoons chili powder of choice
1 tablespoon tapioca starch, or potato starch, or cornstarch, or arrowroot starch
1 tablespoon brown rice flour, or white rice flour, or sorghum flour, or millet flour
1 tablespoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon sea salt
2 cups water
1/4 cup tomato sauce
2 tablespoons grapeseed oil

1. In small container combine paprika, chili powder, tapioca starch, brown rice flour, garlic powder, cumin, and sea salt; place on lid and shake vigorously to combine.
2. In medium bowl stir together water and tomato sauce; set aside.
3. Place large skillet over medium heat; add grapeseed oil; pour dry mix into heated oil; cook 2 minutes; stir constantly.
4. Slowly add tomato-water mix; stir constantly; cook 5 - 6 minutes, or to desired thickness.

Cool slightly then use to prepare enchiladas (recipe page 228), or cool completely then pour into airtight container; store in refrigerator up to 3 days.

Servings: 2 cups
Preheat: Medium-heat
Prep Time: 10 min
Cooking Time: 6 min

Variations

Mole Sauce: omit tapioca starch and brown rice flour; add 2 tablespoons vegan, soy-free cocoa powder.