Mexican Fiesta at home-Part Three

Enchilada Sauce (yields approx. 3 c.)

A quick homemade version that is oh so easy! You could substitute store bought, but this recipe is so easy. Use leftover sauce over nachos or freeze for another time.

3 T. vegetable or canola oil
2 cloves minced garlic
1 T. flour
1/4 c. chili powder
2-1/2c. beef stock
10 oz. tomato paste
1 t. dried oregano
1 t. ground cumin
1/2 t. cayenne (optional if you like a little heat)
1 t. salt
1/2 t. pepper
In a medium saucepan heat oil and garlic, do not brown garlic. Add flour, stirring with a whisk until lumps are worked out, cook for one minute. Add chili powder and cook for thirty seconds. Add stock, tomato paste, oregano, cumin and cayenne. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes with lid on. The sauce will thicken, adjust with more beef stock if too thick, add salt and pepper to taste.