====== Brown Chile Relleno Sauce (Beefy Caldillo) ======

Traditional brown-leaning tomato–beef sauce for chile rellenos.
Brothy, savory, lightly thickened — not red, not enchilada sauce.

===== Ingredients =====
  * 3 tbsp neutral oil or lard
  * 1/4 white onion, very finely diced
  * 2 cloves garlic, minced
  * 3 tbsp all-purpose flour
  * 2 1/2 cups beef broth
  * 1/2 cup tomato purée (or blended canned tomatoes)
  * 1/2 tsp ground cumin
  * 1/4 tsp Mexican oregano (optional)
  * Black pepper, to taste
  * Salt, to taste
  * Tiny pinch ground cinnamon (optional)

===== Method =====

  - Heat oil or lard in a saucepan over medium heat.
  - Add onion and cook until fully soft and translucent. Do not brown.
  - Add garlic and cook 30 seconds until fragrant.
  - Sprinkle in flour and stir constantly for 3–4 minutes, cooking the roux to a light peanut-butter color.
  - Slowly whisk in beef broth, a little at a time, until smooth.
  - Simmer 3–5 minutes until lightly thickened (thin gravy consistency).
  - Stir in tomato purée, cumin, oregano, pepper, salt, and cinnamon.
  - Simmer gently 10 minutes, stirring occasionally.

===== Final Adjustments =====

  * Sauce should be light brown with a muted brick tint
  * Consistency: spoon-coating but pourable
  * Thin with additional beef broth if needed

===== Notes =====
  * For less redness, replace tomato purée with tomato juice
  * For deeper beef flavor, substitute part of the broth with beef bouillon
  * This sauce is not blended after cooking