Ingredients:
2 tablespoons Olive Oil
3 tablespoons Flour
1 tablespoon Chili Powder
1 teaspoon Cumin
1/2 teaspoon Garlic Powder
1/4 teaspoon Oregano
1/8 teaspoon Cinnamon
2 tablespoons Tomato Paste
2 cups Chicken Broth
1 teaspoon Apple Cider Vinegar
Freshly Ground Pepper, to taste
Freshly Ground Sea Salt, to taste
Directions:
- Prep Work: In a small bowl, mix together the flour, chili powder, cumin, garlic powder, oregano, and cinnamon.
- In a small pan over medium heat, add olive oil and heat. Once heated, cook until fragrant, about 1 minute.
- Whisk in the tomato paste and start slowly adding the chicken broth.
- Continue to cook at a simmer, reducing heat if necessary, for 5-7 minutes. The sauce should be somewhat thickened and will thicken more after cooling.
- Remove from heat and whisk in apple cider vinegar. Add ground pepper and sea salt as needed.
Yield: 2 cups (about 16oz.)
Use with: Mexican Turkey Skillet