Ingredients
1/4 cup lard or vegetable oil
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano (Mexican oregano if you have it)
2 tablespoons homemade or dark chili powder*
2 cups chicken broth, vegetable broth, or water
*I used Mexican dark chili powder.
Preparation
Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for a few more minutes until you have a nice, light brown roux. Add the rest of the dry ingredients and continue to cook for one minute, stirring constantly. Add broth (or water), stirring as sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.
