INGREDIENTS

  • 3 Tablespoons chili powder hot or mild
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano leaf
  • scant 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons gluten-free flour see notes
  • 1/4 cup tomato paste
  • 2 cups chicken stock or broth

INSTRUCTIONS

  1. To a small bowl, add the spices – chili powder through cumin – then stir to combine and set aside.
  2. Heat the oil in a medium-size saucepan over medium heat then add the flour and cook while whisking constantly for 1 minute.
  3. Add the seasonings then whisk until they’re toasted and very fragrant, 30 seconds. Switch to a spatula then add the tomato paste and mash it in with the seasonings to create a thick paste.
  4. Switch back to a whisk then slowly stream in the chicken stock or broth while whisking to create a smooth sauce. Turn the heat up to medium-high then bring the sauce to a simmer while stirring slowly and constantly with a spatula. Once simmering, turn the heat back down to medium then simmer for an additional 1 to 2 minutes or until the sauce has thickened (sauce will continue to thicken as it cools). Cool slightly before using.