Cooking Instructions
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Step 1
Heat the
Butter (30 g)
in a small sauce pan over medium heat. Once melted, stir in the
All-Purpose Flour (25 g)
until combined. Allow to cook for 1-2 minutes until you no longer smell raw flour - or only smell butter.
Step 2
Add and mix the
Chili Powder (15 g)
,
Ground Cumin (2 g)
,
McCormick® Garlic Powder (3 g)
,
Ground Black Pepper (1 g)
,
Cayenne Pepper (as needed)
. Allow the seasonings to toast for 1-2 minutes.
Step 3
Slowly whisk in the cold
Chicken Broth (480 mL)
, increasing the heat to medium-high. Continue to whisk until it reaches a simmer, then simmer for 3-4 minutes until thick enough to coat the back of a spoon.
Step 4
Add
Ground Cinnamon (1 pinch)
, then taste and adjust seasonings as needed. You can add a big pinch of
Kosher Salt (to taste)
.
Step 5
Allow to cool, then store in an air-tight container in the fridge for 1-2 weeks.
