- Heat the olive oil in a saucepan on medium heat. Whisk in arrowroot powder until a thin paste forms.
- Add and chili powder and stir, cooking for about 30 seconds until the bright red color turns a bit brown, whisking constantly.
- Add tomato paste, chicken broth, cumin, garlic, oregano, onion powder and salt, whisking until fully combined. Cook for 8-10 minutes on medium heat, stirring occasionally, until reduced and thickened. Remove from heat and allow to cool. Transfer to a jar for storage. Will keep in the fridge for 1-2 weeks.
Keywords: Homemade Red Enchilada Sauce