Ingredients:

  • 3 tbsp neutral oil
  • 3 tbsp all-purpose flour
  • 1/4 cup high-quality chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Mexican oregano
  • 1/4 tsp salt
  • 2 cups low-sodium chicken or vegetable broth
  • 1 tsp apple cider vinegar

Instructions:

  1. Heat the neutral oil in a medium heavy-bottomed saucepan over medium heat until shimmering.
  2. Whisk in the all-purpose flour. Cook for approximately 1 minute, whisking constantly, until the mixture smells nutty and turns a pale gold color to create the roux.
  3. Add the chili powder, cumin, garlic powder, and dried oregano to the roux. Whisk for 30-60 seconds to 'bloom' the spices in the fat, unlocking their oils and removing the raw taste.
  4. Gradually pour in the broth while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer.
  5. Cook for 5-7 minutes, or until the sauce thickens enough to coat the back of a spoon. Stir in the salt and apple cider vinegar to brighten the flavors before serving.