This is a similar recipe for the enchilada sauce once served at The Hot House, a San Francisco landmark in the 1940s known for great enchiladas in the Richmond Ocean Beach neighborhood.
1/2 cup butter
1/2 cup oil
3 15 ounce cans tomato sauce
1 cup flour
2 tablespoons chili powder
3 tablespoons cumin
2 tablespoons oregano
1 6 ounce can tomato paste
3 tomato paste cans full of water*
1 28 ounce can Las Palmas chili sauce
In a large saucepan, melt butter and oil in a large saucepan over medium heat. Whisk in flour, tomato sauce, chili powder, cumin and oregano and continue stirring until mixture is smooth. Stir in tomato paste, water and chili sauce and cook until thickened.
*Chicken or beef broth may also be substituted, depending on your filling.