Ingredients
Scale
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 cups chicken or vegetable broth
- Salt to taste
Instructions
1. In a medium saucepan, heat oil over medium heat. Stir in flour and whisk continuously for 1 minute to form a roux.
2. Add chili powder, garlic powder, onion powder, cumin, and oregano. Stir constantly for 30 seconds until fragrant.
3. Gradually whisk in broth, stirring until smooth.
4. Bring to a simmer and cook for 10–12 minutes until slightly thickened.
5. Season with salt to taste. Use immediately or let cool and store.
Notes
Use mild or hot chili powder to adjust heat. Keeps in the fridge for up to 1 week or freeze up to 3 months. Delicious over enchiladas, rice, or shredded chicken.
- Prep Time: PT5M
- Cook Time: PT15M
- Category: Sauce
- Method: Simmering
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 1g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg