Red Enchilada Sauce

1/4 cup vegetable oil
2 T flour
2 T chili powder
8 oz can fire-roasted diced tomatoes
1-1/2 cups water
1 Caldo de Pollo bouillon cube
1/2 tsp ground cumin
1/2 tsp garlic powder

Puree 8 oz. can of tomatoes in food processor. Set aside. Heat water and dissolve bouillon cube in it. Set aside

Heat oil in a large frying pan. Add flour and chili powder and cook on medium for 7-8 minutes, stirring often to prevent burning. Add pureed tomatoes, water, cumin and garlic powder. Continue to cook (about 10 minutes) until thickened.