2 sm. onions
2 tbsp. olive oil
1/4 c. chili powder
1/4 tbsp. cumin
1 c. tomato puree
1 clove garlic
1 tbsp. flour
1/4 tbsp. oregano
1 tsp. salt

Chop the onions very fine and crush or mash garlic. Hat oil in a saucepan; stir in the onions and garlic; brown. Mix in all the remaining ingredients for about 10 minutes. Add enough water to give the sauce a very thick consistency. This sauce is used in enchiladas and tacos as well as many other Mexican dishes. Yields 1 pint.