Step 1

In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).

Step 2

Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.

Step 3

Stir in the stock and simmer until thick and smooth.

Step 4

Stir in the chiles and oregano.

Step 5

At this point you may cool, and store in refrigerator, covered, for up to one day.

Step 6

To serve, heat thoroughly.