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Ingredients

  • 1/4 cup of a neutral oil
  • 1/4 cup of all purpose flour
  • 2 tablespoons of tomato paste
  • 2 tablespoons of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of cumin
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of dried Mexican oregano
  • 1/4 teaspoon of ground cinnamon
  • a pinch of black pepper
  • a pinch of cayenne pepper
  • 8 ounces of tomato sauce
  • 2 cups of chicken stock

Instructions

  • Add 1/4 cup of a neutral oil into a saucepan over medium heat 
  • Once the oil is warm, whisk in 1/4 cup of all purpose flour cook while whisking for about 60 seconds 
  • Add 2 tablespoons of tomato paste, 2 tablespoons of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of cumin, 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/2 teaspoon of dried Mexican oregano, 1/4 teaspoon of cinnamon, a pinch of black pepper and a pinch of cayenne pepper and whisk to combine 
  • Add 8 ounces of tomato sauce and 2 cups of chicken broth and whisk to combine
  • Bring to a simmer and simmer for about 10 minutes or until the sauce has reduced and deepened in color
  • Use immediately or transfer into an airtight container and chill until ready to use