In 2 quart saucepan, heat 2 tsp vegetable oil to medium heat.

Add onion, garlic and sauté for about 5 minutes or until the onion is translucent.

Stir in oregano, cumin, and flour

Whisk for about 4-5 minutes until the mixture becomes a roux, begins to bubble, and turns light brown. Remove from heat.

In a separate bowl mix the chile powder and water until it is smoothly blended.

Combine the chile mixture and flour/onion past, whisking to prevent any lumps.

Return pan to medium heat, bring to a boil.

Stir/whisk constantly until bubbles form.

Once the sauce shows signs of boiling, reduce heat to a simmer and cover 2-3 minutes.

Uncover and stir thoroughly to catch any lumps that might form.

Let the sauce cool, smooth and thicken,

Once cool, add salt to taste.