Ingredients
– 3 tablespoons olive oil
– 3 tablespoons flour (whole wheat, all-purpose, or gluten-free blends)
– 1 tablespoon ground chili powder (adjust for your spice preference)
– 1 teaspoon ground cumin
– ½ teaspoon garlic powder
– ¼ teaspoon dried oregano
– ¼ teaspoon salt (to taste)
– Pinch of cinnamon (optional, for added warmth)
– 2 tablespoons tomato paste
– 2 cups vegetable broth
– 1 teaspoon apple cider vinegar or distilled white vinegar
– Freshly ground black pepper (to taste)
Instructions
1-First, measure the dry ingredients like flour, chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon, and set them near your stove along with the tomato paste and broth.
2-Heat the olive oil in a medium pot over medium heat until it’s ready you can test it by adding a bit of the dry mix and waiting for a sizzle.
3-Add the flour and spice mixture, whisking constantly for about one minute until it smells great and darkens a little.
4-Next, whisk in the tomato paste, then slowly pour in the vegetable broth while keeping up the whisking to avoid any lumps.
5-Bring everything to a gentle simmer, turn the heat down to keep it simmering softly, and cook for 5 to 7 minutes until the sauce thickens up.
6-Finally, take it off the heat, stir in the vinegar, and add black pepper and more salt if you like.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Cinnamon adds warmth but can be omitted for a more straightforward flavor.
❄️ Leftovers keep well refrigerated up to 5 days or frozen up to 3 months.
🌾 Gluten-free flour blends or cornstarch can be used as thickening alternatives.
- Prep Time: 3 minutes
- Cook time: 7 minutes
- Cook Time: 7 minutes
- Category: Sauce
- Method: Sautéing and Simmering
- Cuisine: Mexican
- Diet: Vegan