Originally from cookit.recipes
The perfect sauce for those Tex-Mex recipes, from enchiladas to tacos.
5 min
20 min
1
2 cups chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 tablespoon chili powder
1/4 teaspoon oregano
3 tablespoons vegetable oil
1 tablespoon flour
2 tablespoons tomato puree
Combine oil and flour in a saucepan, mixing until smooth. Heat on medium until bubbly.
Add tomato puree and all herbs and spices; mix thoroughly.
Gradually pour in chicken broth while stirring to prevent lumps.
Bring to a boil, reduce heat, and simmer 15-20 minutes until thickened.
