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

1. Heat oil in a saucepan over medium heat.

2. Add flour and whisk until well combined, about 1 minute.

3. Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.

4. Simmer for 10 minutes or so, until thickened, whisking occasionally.

5. Season with salt and pepper.

6. This can be stored for up to 2 weeks in fridge. Also freezes well.

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