Made with pantry staples and none of the junk that can sneak into store-bought versions, this quick recipe is one we always have on hand. Taco Tuesday - we're ready for you!
0 In a medium saucepan, heat the vegetable oil over medium-high heat. When oil begins to shimmer, add onion and saute until onion softens, about 2 minutes. Add the chili powder, cumin, coriander, oregano, and red pepper flakes. Saute until the onions are evenly coated and the spices are fragrant.
1 Add tomato paste and stir to break up. Add stock and whisk to combine. Reduce heat to maintain a low simmer. Let the mixture simmer until it thickens and reduces to about 3 1/2 cups, about 10 minutes. Add salt to taste.
2 Use immediately, store in the refrigerator for a week or freeze for up to six months.
