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.  

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

Step - 2

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 - 3

READING: The sauce is sufficiently thick when it completely covers the back of a wooden spoon. On the left side of the image, the sauce appears to be watery and is not adhered to the utensil.  

Step - 4

The thick sauce is evident in the image on the right; it adheres to the reverse side of the wooden utensil, which signifies that it is done. 

Step - 5

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