Categories: Mexican
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup flour
- 28 oz can crushed tomatoes
- 1 cup water
- 1 tsp salt
- 1/2 tsp chili powder
- 1 1/2 tsp dried oregano
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- Salt and pepper to taste
Directions
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Heat oil in a saucepan over medium heat.
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Add flour and whisk until well combined, about 1 minute.
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Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.
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Simmer for 10 minutes or so, until thickened, whisking occasionally.
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Season with salt and pepper.
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This can be stored for up to 2 weeks in fridge. Also freezes well.