Stock up on the essentials for this dish.

Makes about 3 cups

1/4 cup vegetable oil

1/2 cup finely diced onion

2 to 3 teaspoons minced garlic:

2 Tablespoons all-purpose flour

1/2 cup pure ground medium Chimayo or New Mexican red chile

2 1/2 cups water

1 teaspoon dried Mexican oregano

1/2 teaspoon freshly ground cumin seed

 Salt to taste

Heat the oil in a medium saucepan over medium-high and sauté the onion for 3 to 4 minutes, until softened.  Add the garlic and sauté 2 minutes more.  Stir in the flour, the chile and slowly add the water, whisking to break up any lumps in the chile.  Add the oregano and the cumin, and bring to a boil.  Reduce the heat and simmer for about 20 minutes, or until the mixture has thickened slightly. Season with salt to taste.