Enchilada Sauce

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1 tsp Oregano

6 oz Tomato Paste

2 cups Broth

¼ cup Chili Powder

1 Tbs Flour

¾ c salt

½ tsp Sugar

2 Tbs Oil

1 tsp Cumin

1/2 Onion Diced

Heat in sauce pan until to encourage the thickening of the sauce. Allow to cool before use.