Ingredients:

  • 3 tbsp (24g) Chili Powder
  • 1 tsp (2g) Ground Cumin
  • ½ tsp (1g) Garlic Powder
  • ¼ tsp (0.5g) Onion Powder
  • ¼ tsp (0.5g) Dried Oregano
  • ¼ tsp (1.5g) Kosher Salt
  • 1 pinch Cinnamon
  • 3 tbsp (45ml) Neutral Oil
  • 3 tbsp (24g) All-Purpose Flour
  • 2 cups (475ml) Low-sodium Chicken Broth
  • 1 tbsp (15g) Tomato Paste
  • 1 tsp (5ml) Apple Cider Vinegar

Instructions:

  1. Place a small saucepan over medium heat. Add the neutral oil and allow it to shimmer. Whisk in the flour and cook for approximately 1 minute to remove the raw flour scent without browning it significantly.
  2. Lower the heat slightly. Add the chili powder, cumin, garlic powder, onion powder, oregano, salt, and cinnamon. Whisk constantly for 30–60 seconds to bloom the spices in the oil until fragrant.
  3. Slowly drizzle in the broth while whisking vigorously to prevent lumps. Stir in the tomato paste until fully incorporated.
  4. Bring the sauce to a gentle simmer. Allow it to bubble for 4 to 5 minutes until it thickens enough to coat the back of a spoon.
  5. Remove from heat and stir in the apple cider vinegar or lime juice to balance the flavors.