This sauce is great for enchiladas, but it’s also terrific as a glaze for chicken, pork, or beef. It’s very mild; even my kids love it in recipes.

Ingredients

• 1/4 cup avocado oil
• 1/4 cup all-purpose flour
• 1 T chili powder
• 1 tsp cumin powder
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 to 1 tsp salt, depending on how salty your chicken broth is. Start with less and add more if you need it.
• pinch of black pepper
• 1 (8oz) can of tomato sauce
• 2 cups of chicken broth. I use Better than Bouillon Organic Chicken base.
• 1 dash of apple cider vinegar

Instructions

In a saucepan, heat your oil over medium high. As the oil heats, mix the flour and seasonings in a small bowl. Have your chicken broth measured out and ready to go as well. Add the flour mixture into the hot oil and whisk it until the flour is incorporated, then add the tomato sauce. Whisking, add in the chicken broth slowly until you have a smooth sauce. Let it simmer for 2-3 minutes as you whisk to develop the flavors, then add the dash of apple cider vinegar. Taste your sauce for seasoning at this point. This recipe makes a little more than 3 cups of sauce and can be stored in the refrigerator for 2-3 days.