Ingredients:

  • 2 tablespoons vegetable oil (30ml)
  • 2 tablespoons all-purpose flour (25g)
  • ¼ cup chili powder (30g)
  • 1 teaspoon dried oregano (2g)
  • 1 teaspoon ground cumin (2g)
  • ½ teaspoon garlic powder (1g)
  • ¼ teaspoon cayenne pepper (optional, for extra heat) (0.5g)
  • ½ teaspoon smoked paprika (1g)
  • 1/4 teaspoon ground cinnamon (0.5g)
  • 1/2 teaspoon kosher salt (3g)
  • ¼ teaspoon black pepper (0.5g)
  • 4 cups chicken broth (or vegetable broth for a vegetarian option) (950ml)
  • 1 (6 ounce) can tomato paste (170g)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon packed brown sugar (12g)
  • 1 teaspoon Worcestershire sauce (or soy sauce for a deeper umami flavour) (5ml)

Instructions:

  1. Heat oil in the saucepan over medium heat. Add flour and cook, whisking constantly, until a light roux forms (about 1-2 minutes). Reduce heat to low, then add chili powder, oregano, cumin, garlic powder, cayenne pepper (if using), smoked paprika, cinnamon, salt, and pepper. Cook, stirring constantly, for 1 minute until fragrant, being careful not to burn the spices.
  2. Gradually whisk in the chicken broth, ensuring no lumps form. Add the tomato paste, apple cider vinegar, brown sugar, and Worcestershire sauce.
  3. Bring the mixture to a simmer, then reduce heat to low and cook, uncovered, for at least 20 minutes, or up to 30 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
  4. Taste the sauce and adjust seasonings as needed. Add more salt, pepper, or chili powder to your liking.
  5. Let the sauce cool slightly before using in your enchiladas or other favourite dishes.