Enchilada Sauce

3 Tbsp vegetable oil
1-1/2 Tbsp all-purpose flour
3 Tbsp Chili Powder, Medium
2-1/2 Cups chicken stock
6 oz tomato paste
1 tsp Oregano, Mediterranean
1 tsp Cumin, Ground
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Sea Salt
1/4 tsp sugar
1/2 – 1 tsp Merquén Chile (optional)

Heat oil in a saucepan. Add flour to oil and whisk until mixture is smooth. Stirring continuously, allow the mixture to cook for 1 additional minute. Add chili powder and stir for an another 30 seconds.

Whisk in remaining indigents: chicken stock, tomato paste, and spices.  Allow the mixture to simmer for 15 minutes, allowing flavors to combine, before removing from heat.

Can be used immediately, or stored in an air tight jar in the refrigerator for up to 1 week.