Red Enchilada Sauce

• 2 cups chicken broth
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 3 cloves fresh garlic, skinned and minced
• 0.75 tsp. salt
• 1 pinch ground cinnamon
• 0.5 tsp. sugar
• 3.25 Tbsp. white flour
• 3 Tbsp. vegetable oil

Heat the oil in a saucepan, When hot. lower the heat and add the flour. Whisk for 1–2 minutes, then add the chili powder and whisk some more.

Add the cumin, garlic, salt, cinnamon, and sugar and cook for another minute, then slowly incorporate the broth, a little at a time.

Bring it all to a boil, stirring all the while, then let it cook for 5 minutes and remove it from the heat.

It will form a skin on the surface as it cools. You can throw this away.

Use with the Mexican-style beef recipe in beef enchiladas or in Shrimp Tacos Baja-Style.