Circle B Kitchen
Recipe courtesy Emeril Lagasse
Makes 3 cups
3 tablespoons of vegetable oil
1 1/2 tablespoons flour
3-4 tablespoons of mild chili powder
2 1/2 cups of chicken stock
10 ounces of tomato sauce or tomato puree
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1 -2 teaspoons salt
In a medium saucepan heat the oil, add the flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add the chili powder and cook for 30 seconds. Add the stock, the tomato sauce, oregano, salt and cumin. Stir to combine. Bring to a boil, reduce the heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings and add a little cayenne pepper if you would like it spicier.