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

Step : 1

Warm the oil in a saucepan over medium heat. Whisk in the flour and combine for one to two minutes to form a roux.

Step : 2 

Combine oregano, Chile powder, garlic powder, salt, and cumin until clumpy.

Step : 3

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.

Step : 4

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.

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