Enchilada Sauce

• 3 tbsp (45 ml) masa harina
• 3 tbsp (45 ml) flour
• 3 tbsp (45 ml) oil
• 3 tbsp (45 ml) chile powder
• 3 cups (700 ml) beef broth
• 3 cloves garlic, finely chopped
• 1 large onion, finely chopped
• 1 tbsp (15 ml) comino (ground cumin seed)
• 1/2 tsp (2 ml) oregano
• 1 shot tequila, optional

1. Blend flour, masa and oil and make a roux.
2. Add chile powder and spices and mix.
3. Add broth slowly, mixing as you go to prevent lumps.
4. Cook until thick.
5. (You may add water if too thick; masa if it's too thin.)
6. Simmer for 15 minutes keeping an eye on liquidity.
7. Correct seasonings.

flour, oil, chile powder, beef broth, garlic, onion, comino, oregano, shot tequila

Taken from online-cookbook.com/goto/cook/rpage/00174A (may not work)