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

• 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)

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

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

• 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