Chili Gravy (for Original Cheese Enchiladas)

• ¼ cup lard, or vegetable oil
• ¼ cup flour
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 1 ½ teaspoons powdered garlic
• 2 teaspoons ground cumin
• ½ teaspoon dried Mexican oregano
• 2 tablespoons chili powder
• 2 cups chicken broth, or water

Heat the lard in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending the ingredients. Add the chicken broth, mixing and stirring till the sauce thickens.

Turn heat to low and let the sauce simmer for 15 minutes. Add water to adjust thickness. Makes 2 cups.