Ingredients
Units
Scale
- 3 tablespoons avocado oil
- 3 tablespoons flour
- 1/4 cup chili powder
- 3/4 teaspoon garlic salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon marjoram
- 1/2 teaspoon onion powder
- 2 1/2 cups chicken stock
- 3 tablespoon tomato paste
Instructions
- In a small pan over medium high heat, heat 3 tablespoons avocado oil.
- Add the flour and whisk for 1 minute.
- Add 1/4 cup chili powder, 3/4 teaspoon garlic salt, 3/4 teaspoon ground cumin, 1/2 teaspoon marjoram, and 1/2 teaspoon onion powder and whisk for another 30 seconds.
- Slowly pour in the chicken stock and whisk constantly until combined.
- Add the tomato paste and whisk until combined.
- Bring the mixture to a simmer, then remove from heat.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: condiment recipes
- Method: cook top
- Cuisine: Mexican
Nutrition
- Serving Size: 1/3 cup
- Calories: 136
- Sugar: 3 grams
- Fat: 9.1 grams
- Saturated Fat: 3.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 11 grams
- Fiber: 2.4 grams
- Protein: 4.1 grams