{"id":2494,"date":"2024-11-15T16:41:23","date_gmt":"2024-11-15T22:41:23","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2494"},"modified":"2024-11-15T16:41:23","modified_gmt":"2024-11-15T22:41:23","slug":"red-enchilada-sauce","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/red-enchilada-sauce","title":{"rendered":"Red Enchilada Sauce"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>2 TBS vegetable oil<\/li>\n\n\n\n<li>2 TBS all-purpose or gluten-free flour<\/li>\n\n\n\n<li>4 TBS chili powder (*not cayenne!)<\/li>\n\n\n\n<li>\u00bd TSP garlic powder<\/li>\n\n\n\n<li>\u00bd TSP salt<\/li>\n\n\n\n<li>\u00bc TSP ground cumin<\/li>\n\n\n\n<li>\u00bc TSP dried oregano<\/li>\n\n\n\n<li>2 C chicken or vegetable stock<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute.<\/li>\n\n\n\n<li>Stir in the remaining seasonings.<\/li>\n\n\n\n<li>Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.<\/li>\n\n\n\n<li>Use immediately or refrigerate in an air-tight container for up to 3 days.<\/li>\n<\/ol>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">NOTE:<\/span><\/strong> This sauce is pretty mild. If you are wary about heat\/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you\u2019d like. Or if you\u2019d like a smokier sauce, I recommend using 3 tablespoons chili powder and 1 tablespoon chipotle powder.<\/p>\n\n\n\n<p>Yields ~1\u00bd cups of sauce<\/p>\n\n\n\n<p><a href=\"https:\/\/www.gimmesomeoven.com\/red-enchilada-sauce\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.gimmesomeoven.com\/red-enchilada-sauce\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>NOTE: This sauce is pretty mild. If you are wary about heat\/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you\u2019d like. Or if you\u2019d like a smokier sauce, I recommend using 3 tablespoons chili powder and 1 tablespoon [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2494","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2494"}],"version-history":[{"count":1,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2494\/revisions"}],"predecessor-version":[{"id":2495,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2494\/revisions\/2495"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}