Homemade Enchilada Sauce - olive oil

Method

• Heat oil in a medium saucepan over medium-high heat.
• Add diced onion and cook until just browned, about 5 minutes.
• Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly.
• Sauteing your spices for a few seconds will give your sauce a fuller flavor.
• Add in the tomato sauce and chicken stock.
• Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
• Remove from heat, and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce.
• If I am making enchiladas or something similar, I'll add the reserved onions to my filling.
• You may discard the onion if you wish.