Heat olive oil in a small saucepan over medium-high heat. Add flour and stir together with oil for about one minute.

Add spices to the saucepan then slowly add stock, whisking consistently to remove lumps.

Reduce heat to low and simmer (lid off) about 20-25 minutes or until thick, stirring every couple minutes.

Use immediately on baked lime chicken fajita burritos (above) or refrigerate in an airtight container up to two weeks.