▢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
Add oil to a pot and heat on medium heat. Pour in flour and create a roux by whisking them together for 1-2 minutes.
Add chili powder, garlic powder, salt, cumin, and oregano and mix until clumpy.
Pour in chicken broth, whisking the entire time until there are no more clumps.
Heat for about 15 minutes or until the sauce is thickened.
TIP: The sauce is thick enough when it coats the back of a wooden spoon well. In the picture above, on the left, the sauce looks watery and doesn't stick to the spoon. The picture on the right shows that the sauce is thick and sticks to the back of the wooden spoon showing that it's ready.