Adapted from Cookieandkate.com
- 4 tablespoons olive oil
- 5 tablespoons flour
- 1.5 tablespoon ground chili powder
- 1.5 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried oregano
- 1 teaspoon kosher
- 3 tablespoons tomato paste
- 3 cups chicken broth (I use 3 cups water plus 3 tsp Better Than Bouillion)
- 1 teaspoon apple cider vinegar
- Freshly ground black pepper, to taste
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove along with the tomato paste and broth.
- Pour oil into a medium-sized pot over medium heat, add flour and spices and whisk constantly for about a minute.
- Add the tomato paste and stir well.
- Slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.