Ingredients

• 2 tbsp olive oil
• 2 tbsp flour
• 1/4 cup chili powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp dried oregano
• 2 cups chicken or veggie stock
• Salt, to taste

Instructions

1. Make the roux - Heat oil over medium-high heat. Add flour and cook for 1 minute, stirring constantly. Add the chili powder, garlic powder, cumin, and oregano. Cook and stir constantly for another minute.

2. Simmer - Gradually add stock while whisking to combine until smooth. Bring to a simmer, then reduce heat to medium-low and cook for 10 minutes to thicken.

3. Season - Add salt to taste.

Tips

• Use this sauce for enchiladas, burritos, or as a base for Mexican dishes.
• Store in an airtight container in the refrigerator for up to 1 week.
• Can be frozen for up to 3 months.