This thick sauce is made by toasting ground red pepper with flour and simmering it in water. A staple flavor in Mexican cooking, it brings a spicy, deep aroma to enchiladas, burritos, and other tortilla-based dishes.
Heat the olive oil and add the flour. Toast over medium-low heat, stirring constantly, for 1–2 minutes, until the raw flour smell is gone.
Add the ground red pepper, garlic powder, and cumin; stir for 30 seconds. Gradually pour in the water, stirring to prevent lumps.
Simmer the sauce over low heat for 15 minutes, until slightly thickened. For a smoother texture, strain it through a fine-mesh sieve if desired.
Season with salt and drizzle over tortillas when making enchiladas or burritos.
Contains wheat (gluten). Keep the heat low while toasting the ground red pepper with the flour; the pepper can scorch quickly and turn bitter over high heat. The heat level varies by brand, so start with a small amount and taste before adding more.
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