Ingredients
- 2 tablespoons avocado oil (or vegetable oil, or any other neutral oil)
- 2 tablespoons all purpose or gluten free flour
- 4 tablespoons chili powder (not cayenne!)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups chicken or vegetable stock
Directions
- Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for 1 minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
- Use immediately or refrigerate in an air-tight container for up to 3 days.
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