- In a large skillet, combine the chiles, garlic, and chicken stock and bring to boiling over medium-high heat. Reduce the heat and simmer for 6 to 8 minutes.
- In a small saucepan, heat the oil over medium heat. Gradually stir in the flour, creating a thick paste. Stir until smooth. Remove from the heat.
- Gradually stir the flour paste into the chile mixture in the skillet. Cook for 6 to 8 minutes on medium, whisking until smooth and thick. Serve immediately or let the sauce cool to room temperature. Transfer to an airtight container and refrigerate for up to 2 days.
Recipe adapted from Tex-Mex Diabetes Cooking: More Than 125 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available June 2018.