2 tbsp. melted butter
1 tbsp vegetable oil
3 tbsp. all-purpose flour
1 1/2 tbsp. chili powder
2 tsp. paprika
1 tsp. onion powder
2 tsp. garlic powder
1 tsp. cumin
1/2 tsp. oregano
Up to 3 cups chicken broth
2 tsp. tomato paste
1 1/2 tsp. chicken bouillon
1/2 tsp. sugar
salt, as needed (I use 1/4 to 1/2 tsp. depending on the salt in my filling)

Add the butter and oil to a fry pan over medium-low heat.

Add the flour and stir constantly to make a blonde/light brown roux.

Add the herbs and spices little by little and continue stirring until combined.

Add chicken broth a little at a time and continue stirring to make a smooth paste (consistency of mayonnaise).

Stir the tomato paste, chicken bouillon, and sugar into the paste.

Add chicken broth a little at a time to achieve your desired thickness. Continue stirring until the sauce comes to a very low bubble.

Reduce the heat to lowest setting and simmer with the lid on for 20-30 minutes.

IMPORTANT: Stir every two or three minutes to avoid creating a film/skin on top of the sauce… take off the lid, stir, then replace the lid.

Submitted by: DAL