INGREDIENTS:
½ cup vegetable oil
½ cup sifted plain flour
1.4 litres Passata sauce
3 cups chicken broth (Massel’s has a GF option otherwise use bone broth)
2 tbsp marjoram (Marjoram is the closest to Mexican oregano found in Australia)
4 tsp cumin
4 tsp smoked paprika
2 tsp garlic powder or 8 cloves of garlic
2 tsp garlic powder or 2 tbsp minced onion
2 tbsp brown sugar or ~1/2tsp stevia
2 tsp - 2 tbsp of your favourite hot sauce like Tapatio, Tabasco or Sauce from a can of whole Chipotle’s or diced pickled jalapeno’s
Salt & Pepper to taste
INSTRUCTIONS:
Heat oil in a ~5 litre pot
Whisk into oil the sifted flour until well combined ~ 1minute
Add in the remaining ingredients except the salt and pepper and whisk while bringing to a boil and then reduce to a simmer.
Simmer for ~10-15 minutes until thickened whisking occasionally.
Blend with a stick blender to full combine the ingredients.
Season with salt and pepper
Store up to 1 week in an airtight container or freeze in a Ziplock bag.
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