Put this gorgeous red sauce to work in Enchilada Roja or really any enchilada recipe of your choice.
To make a slightly cheesy sauce, feel free to add up to ½ cup (125 g) of Cashew Queso to the sauce during the last two minutes of cooking. —CS
MAKES 1⅔ CUPS (395 ML)
1½ tbsp (23 ml) grapeseed oil or olive oil
1 shallot, minced
1½ tbsp (12 g) light spelt flour
3 tbsp (23 g) mild to moderate chile powder mix
2 tsp (6 g) Emergency Broth Powder
1 tsp dried porcini powder
½ tsp ground cumin
½ tsp onion powder
½ tsp smoked sea salt, to taste
2 cups (470 ml) water
1 tbsp (15 g) adobo sauce from a can of chipotle peppers
½ tsp agave nectar
Heat the oil in a medium saucepan over medium-high heat. Add the shallot and sauté until translucent, about 4 minutes, stirring occasionally and adjusting the heat as needed. Sprinkle the flour onto the shallot and cook until lightly browned, stirring constantly, about 3 minutes. Add the chile powder, broth powder, porcini powder, cumin, onion powder and salt. Toast for 1 minute. Slowly add the water, whisking constantly. Add the adobo sauce and nectar, and bring to a low boil. Cook until slightly thickened, about 10 minutes. Whisk frequently. Use immediately or store in an airtight container in the refrigerator for up to 4 days.