This thick, dark sauce, prepared by toasting red chili powder with flour and simmering it with water, is the base flavor of enchiladas and burritos in Mexican cuisine. With its spicy and deep aroma, it adds character to tortilla-based dishes.
Heat the olive oil, add the flour, and sauté gently over medium-low heat for 1-2 minutes, stirring constantly; the flour should lose its raw smell.
Add the paprika, garlic powder, and cumin and stir for 30 seconds, then gradually add the water without letting lumps form.
Simmer the sauce over low heat for 15 minutes until it thickens slightly; if you like, pass it through a fine sieve for a smooth texture.
Season with salt and use it drizzled over tortillas when preparing enchiladas or burritos.
Allergen: contains wheat flour (gluten). Important: keep the heat low while toasting the paprika with flour, at high heat it can burn and turn bitter quickly. Note: since the spiciness of the paprika you use varies by brand, add a little at first and taste it.
Passing the sauce through a strainer lets you achieve a smooth texture; this step noticeably improves the sauce's consistency, especially when coarsely ground paprika is used.
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