Enchilada sauce

Ingredients:

2 tablespoons vegetable oil
2 tablespoons flour
1/4 cup red chile powder, mild
2 cups beef broth, fresh or canned
2 cups tomato puree, canned
1/2 teaspoon oregano, dried
1/4 teaspoon cumin
1/2 teaspoon granulated garlic
1 teaspoon salt

Preparation:

Heat oil in large saucepan. Add the flour to the oil and make a roux.
Stir and cook over medium heat for 2 minutes until it becomes brown in color.
Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic and salt to the roux.
Simmer over low heat for 15 minutes.