▢ 2 tablespoons vegetable oil ▢ 4 tablespoons all-purpose flour ▢ 3 tablespoons chili powder (we prefer Gebhardt’s) ▢ ½ teaspoon garlic powder ▢ ¼ teaspoon oregano ▢ ½ teaspoon salt ▢ ½ teaspoon cumin ▢ 2 cups chicken broth

Instructions Step - 1

Add oil to a pot and heat on medium heat. Pour in flour and create a roux by whisking them together for 1-2 minutes.

Step - 2

Add chili powder, garlic powder, salt, cumin, and oregano and mix until clumpy.

Step - 3

Pour in chicken broth, whisking the entire time until there are no more clumps.

Step - 4

Heat for about 15 minutes or until the sauce is thickened.

Step - 5

TIP: The sauce is thick enough when it coats the back of a wooden spoon well. In the picture above, on the left, the sauce looks watery and doesn't stick to the spoon.

Step - 6

The picture on the right shows that the sauce is thick and sticks to the back of the wooden spoon showing that it's ready. ENJOY

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