Red Enchilada Sauce

5-6 Tbsp oil

1 large onion, diced

3-4 garlic cloves, minced

2 Tbsp mole sauce

2 Tbsp flour

2 Tbsp chipotle chili powder

4 cups chicken stock

3 6oz cans tomato paste

2 tsp dried oregano

2 tsp ground cumin

1 tsp salt

In a large saucepan heat oil and then sauté onion & garlic until soft. Stir in mole sauce until well combined. Add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chipotle powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out – you can then adjust seasonings at this point if needed.