1/4 cup oil or lard
1/4 cup flour
1/2 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried Mexican oregano
2 tablespoon chili powder such as Gerbhardt's
2 cups chicken stock or water

Heat oil or lard in heavy skillet on high heat. Stir in flour and cook until light brown, stirring constantly to prevent burning. Add dry ingredients and continue to cook for one minute, constantly stirring. Add chicken stock or water and stir and blend until smooth and the sauce thickens. Reduce heat to low and simmer 15 more minutes. Add water if needed for a consistency of thin gravy. Makes 2 cups.