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
Warm the oil in a saucepan over medium heat. Whisk in the flour and combine for one to two minutes to form a roux.
Combine oregano, Chile powder, garlic powder, salt, and cumin until clumpy.
Whisk in chicken broth while gradually incorporating it into the mixture until no particles remain. 15 minutes over low heat, or until the sauce has thickened.
When the sauce thoroughly coats the back of a wooden spatula, it is thick enough. On the left side of the image, the sauce appears to be watery and is not adhered to the utensil.