EASY ENCHILADA SAUCE
1⁄4 cup olive oil; 1⁄4 cup plain flour; 410g can crushed Italian tomatoes; 1 hot long red chilli, seeded and minced or 1 tbsp dried chilli flakes; 1
1⁄2 tsp dried oregano; 1 tsp ground cumin seeds; 2 cloves garlic, peeled and crushed; 1 tsp onion powder; 1 tbsp packed brown sugar; 1 cup water; salt and pepper, to taste
Heat oil in a saucepan over medium heat and gradually add flour, stirring until combined.
Add crushed tomatoes (with juice), chilli or chilli flakes, oregano, cumin, garlic and onion powder. Stir to combine and bring to a simmer. Stir in sugar and water and bring to the boil; cover and reduce heat to a simmer and cook for around 10 minutes or until reduced and thickened slightly. Taste and adjust seasoning; you might like to add more chilli for more heat.
Store in an airtight container in the fridge for up to two weeks, or freeze for up to three months.