Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons neutral oil (such as avocado oil or canola oil)
  • 2 tablespoons flour
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Mexican dried oregano
  • 1/2 teaspoon kosher salt (more as needed)
  • 2 tablespoons tomato paste
  • 2 cups vegetable or chicken stock
  • 1 teaspoon white vinegar (or apple cider vinegar)

Instruction

  • Heat oil in a small saucepan over medium-high heat, until just hot glistening. This only takes a minute or two.
  • Add in flour, chili powder, cumin, onion powder, and oregano and whisk together until thick paste forms. Cook for one minute to toast spices and to rid of the sauce of a raw flour taste.
  • Whisk in tomato paste into the roux.
  • Gradually, whisk in the remaining stock, whisking the entire time, until well incorporated and all lumps are removed. Reduce heat and simmer 10-15 minutes until slightly thickened. Remove from heat and whisk in vinegar.
  • Use immediately or refrigerate in an air-tight container for up to 5 days or freeze up to 3 months.