• 2 tablespoons vegetable oil
• 2 tablespoons brown rice flour, or Pamela’s Making mix
• 1/4 cup red chile powder, mild
• 2 cups beef broth, fresh or canned
• 2 cups tomato puree, canned
• 1/2 teaspoons oregano, dried
• 1/4 teaspoon cumin
• 1/2 teaspoon granulated garlic
• 1 teaspoon salt, to taste

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 and simmer over low heat for 15 minutes.  Use for enchiladas, or any Mexican dish calling for enchilada sauce.