Red Enchilada Sauce

Ingredients

• 4 tablespoons avocado oil (or vegetable oil, or any other neutral oil)
• 4 tablespoons all-purpose flour
• 6 to 8 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 3 cups vegetable stock

Instructions

1. Heat oil in a small saucepan over medium-high heat.
2. Add flour and whisk together over the heat for one minute.
3. Stir in the remaining seasonings (chili powder through oregano).
4. Gradually add in the stock, whisking constantly to remove lumps.
5. Reduce heat and simmer 10 to 15 minutes until slightly thickened.
6. Use immediately or refrigerate in an air-tight container for up to 3 days.