This is meant for the southwestern corn pudding, although it's great with any Mexican dish. It makes more than the corn pudding calls for; refrigerate the rest and use it whenever you need a spicy, tomato-based sauce. It does wonders for leftovers.
Makes 2 1/2 cups.
• 3 tablespoons olive oil • 1 tablespoon flour
• 1/4 cup chili powder
• 2 cups vegetable stock • 1 8-ounce can of tomato paste
• 1/2 tablespoon cumin
• 1 teaspoon oregano
Heat oil in saucepan. Stir in flour, cooking for 1 minute. Stir in chili powder, cooking 1 more minute. Add stock, tomato paste, cumin, and oregano. Stir to combine. Simmer for 15 minutes.