Directions
- 1Heat the bacon fat in a pan over medium-high heat until hot but not smoking.
- 2Whisk in the flour and cook, stirring constantly, until it turns from pale to light golden brown, about 3 5 minutes.
- 3Add chili powder, cumin, garlic powder, onion powder, salt (if using), black pepper, and Mexican oregano.
- 4Stir for about 30 seconds to bloom the spices.
- 5Slowly pour in the beef broth while whisking continuously to avoid lumps.
- 6Continue whisking until the sauce becomes smooth and starts to thicken.
- 7Reduce heat to low and let it simmer for about 10 minutes, stirring occasionally, until it reaches a silky, gravy-like consistency.
- 8If needed, thin with a little extra broth or water until it pours easily.
Ingredients
- 0.25 cup bacon fat, lard, or vegetable oil
- 0.25 cup all-purpose flour
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- 0.25 tsp kosher salt (optional, taste first if using bacon fat)
- 0.5 tsp black pepper
- 0.5 tsp Mexican oregano
- 2 cups beef broth
Equipment
pan
Tips
- This step builds the deep flavor, so don don t rush it.
- Stir for about 30 seconds to bloom the spices.
- Slowly pour in the beef broth while whisking continuously to avoid lumps.
- If needed, thin with a little extra broth or water until it pours easily.
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