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
- 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.
- In medium bowl stir together water and tomato sauce; set aside.
- Place large skillet over medium heat; add grapeseed oil; pour dry mix into heated oil; cook 2 minutes; stir constantly.
- Slowly add tomato-water mix; stir constantly; cook 5 - 6 minutes, or to desired thickness.
Servings: 2 cups
Prep Time: 10 min
Cooking Time: 6 min
Mole Sauce: omit tapioca starch and brown rice flour; add 2 tablespoons vegan, soy-free cocoa powder.