Tomato Enchilada Sauce

Serves 6

1/4 cup Olive oil or Vegetable oil
2 tablespoons All Purpose flour
1/4 cup New Mexico or California chili powder
1 (8-oz) can Tomato sauce
1 (14-oz) can petite diced Tomato’s
1 1/2 cups Beef Aujus
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder or 2 cloves of Garlic thinly sliced
1/4 teaspoon onion salt
Salt to taste


Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, Chicken Broth, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.