2 tbsp. oil
1 tbsp. butter
2 tbsp. flour
1 tbsp. crushed cumin seed
1 tbsp. oregano
1 clove minced garlic
1/2 c. chile powder
3/4 c. water
2-3 c. chicken broth (or beef broth)
1/2 c. tomato puree (optional)

Heat the oil and butter and then add the flour and crushed cumin seed. Cook until the butter is a toasty, golden color. Do not brown, which will only lead to bitterness.

Stir in the oregano, chile powder and slowly stir in cool water so the chile doesn't lump. Next add the broth. Simmer the gravy for at least 20 minutes to melt the flavors. If the gravy appears too thick, add either water or broth. Stir in tomato puree only if you are a gringo at heart to dilute the hot taste. Makes 4 cups gravy to cover 8-10 enchiladas.