Stir oil, flour, chili powder, cumin, and oregano in a saucepan on low heat until bubbly.
Add beef broth, tomato sauce, garlic and salt. Simmer on low heat for 15 min, stirring occasionally.
Store in the fridge for up to 1 week. Use in a variety of recipes, like cheese enchiladas, loaded chicken enchiladas, and veggie enchiladas.
