- 3 Tablespoons Olive Oil
- 3 Tablespoons All-Purpose Flour
- 1 cup Chicken broth
- 2 15-ounce cans Tomato Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Cumin
- ½ teaspoon Mexican Oregano (or regular oregano)
- 2 Tablespoons Chili Powder
- 2 Tablespoons Tomato Paste
- ½ teaspoon Salt
Heat the oil in a sauce pan and whisk in the flour. Cook for 1 minute, then pour in the chicken broth.
Continue whisking over medium heat until it has thickened slightly.
Add the remaining ingredients and simmer for 5 minutes or until the sauce is the desired thickness you wish.
Let cool completely before storing in the refrigerator.
Tips
To make this sauce, you will make a roux, then whisk in the broth till thickened.
Once the sauce gets a little thickened, the remaining ingredients are added and the sauce will simmer till the sauce is the consistency you like.
If your sauce is too thin, let it cook a little longer. If it gets too thick, add a little chicken broth to thin it out.
Storage
Store in an airtight container in the refrigerator for up to 10 days.
You can freeze this in portions in ziplock bags, or freeze in an ice cube tray.
Remove the frozen cubes and place in a ziplock bag. This may be frozen for up to 3 months.
Serving: 1cup | Calories: 96kcal