1. Toast chiles and cumin in 12-inch skillet over medium-low heat, stirring frequently, until fragrant, about 2 minutes. Transfer to spice grinder and let cool for 5 minutes. Add garlic powder and oregano and grind to fine powder.
2. Heat oil in now-empty skillet over medium-high heat until shimmering. Whisk in flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and spice mixture and cook until fragrant and slightly deepened in color, about 1 minute. Slowly whisk in broth and bring to simmer. Reduce heat to medium-low and cook, whisking frequently, until gravy has thickened and reduced to 1 1/2 cups, about 5 minutes. Whisk in vinegar and season with salt and pepper to taste. Remove from heat, cover, and keep warm. (Sauce can be made up to 24 hours in advance. To reheat, add 2 tablespoons water and microwave until loose, 1 to 2 minutes, stirring halfway through microwaving.)
You’ll lose some flavor, but you can substitute 2 tablespoons of ancho chile powder and 1 tablespoon of ground cumin for the whole ancho chiles and cumin seeds, decreasing the toasting time to 1 minute.
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 601 (64%)|
|Amt Per Serving||% DV|
|Total Fat 66.7g||89 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 14.7g|
|Cholesterol 306.7mg||94 %|
|Sodium 300mg||10 %|
|Potassium 839.3mg||22 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 2.1g|
|Protein 76.6g||109 %|
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Calories per serving: 936
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