Salsa roja para enchiladas

Ingredientes

• 1 (6 oz) can tomato paste, (no salt added)
• 1/4 c unbleached all-purpose flour
• 1 Tbsp onion powder
• 1 Tbsp cumin
• 2 tsp chili powder
• 2 tsp paprika
• 1 1/2 tsp salt
• 1 tsp garlic powder
• 3 c chicken, beef, or vegetable broth ((homemade or low sodium))

Preparación

1. 1

   Mix all ingredients except broth in a large skillet to form a paste.

2. 2

   Turn your heat to high and slowly pour in the broth, stirring as you pour, to keep the mixture smooth.

3. 3

   Bring the sauce to a simmer and reduce the heat to medium. Simmer until thickened 7-10 minutes.

4. 4

   Use immediately, freeze for later or refrigerate for up to a week.