Mix the cumin, oregano, chili, garlic powder, cocoa, paprika in a small bowl. Add a pinch of salt and pepper.
1 tablespoon high-quality chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon dried oregano, Salt and pepper to taste, 1 teaspoon paprika powder, ½ teaspoon cocoa powder
In a medium or large saucepan/pot over low heat, warm some vegetable oil (i use grapeseed oil) add, the flour, and whisk until you have a roux. Add the spice mix and whisk for a few minutes more.
4 tablespoon oil, 4 tablespoon all-purpose flour
Next, add tomato paste, salt, and vegetable broth. Add ground pepper. Stir/whisk again to combine.
½ cup tomato paste, 1 ½ cup vegetable broth
Increase the heat to medium-high and take it to a boil while stirring occasionally.
Reduce the heat to medium-low until it reaches a simmer, stirring for 5 to 7 minutes until it thickens.
Lastly, remove from heat and stir in vinegar.
1 teaspoon apple cider vinegar
Serve with Enchiladas or other favorite Mexican-style dinner recipes. (Coming soon to the blog!)
