Add the ghee and melt. Add the tapioca starch, whisking constantly until it is dissolved.
Add in the chili powder, oregano, cumin, salt and garlic powder, whisking constantly until it is dissolved. It is important you continue to cook over a steady, medium heat. If it is too hot, it will burn and scorch the spices, making your enchilada sauce bitter.
Whisking constantly, slowly pour in the chicken stock until it is incorporated and all lumps are whisked out. Bring to a simmer, whisking occasionally. Once it comes to a bubbling simmer it will activate the tapioca starches thickening ability. Continue to simmer over medium low heat for another 5 minutes to allow the flavors to marry. It will resemble gravy, and coat the back of a spoon.
Last, stir in the tomato paste and whisk until combined.
Remove from heat. Store in a mason jar. Will last in the fridge for at least 1 week, or frozen for at least 6 months.
Spice Level: This is for a mild enchilada sauce. My kids can eat this no problem! If you want it spicier, add up to 4 tablespoons chili powder. You can also add in cayenne pepper to taste for more heat.Starch Substitutions: If you don't have tapioca starch (aka tapioca flour), you can also use arrowroot starch (aka arrowroot flour).Whole30: Be sure to read your labels on your chili powder if you're making this during a Whole30. Many have brown rice starch as an ingredient, which is not Whole30 friendly.Plant Based: To make this vegan, use vegetable stock!
Calories: 56 | Total Carbs: 3.9g | Protein: 2g | Fat: 3.9g | Fiber: 0.9g | Net Carbs: 3g