Best Enchilada Sauce Ever

Alrighty folks, today i am finally posting the recipe for the best enchiladas on the entire planet (and maybe even in all the universe). There are several components to this dish so I will start with the first and most crucial element: homemade enchilada sauce. Oh yes.

Homemade Enchilada Sauce 

• 3 tblsp oil of your choice
• 1 tblsp of flour
• 1/4 cup chili powder (I usually mix in some chipotle chili powder and smoked paprika as well :) )
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 cups chicken stock (actual stock because bouillion cubes lead to certain doom *story below*) 
• 10 oz of tomato paste (basically 2 of those little cans)
• salt to taste

1. Heat the oil in a large saucepan or skillet (the deeper the better cause this mofo can splatter something awful) over medium heat. For the sake of your kitchen please have the lid handy for later. Don't be scared off though: the deliciousness makes up for the minor annoyance. After a few moments tilt the pan to check the viscosity of the oil: if it runs easily like water then it's ready.
2. Add your tablespoon of flower and whisk for about one minute. Then, add the chili powder and whisk to blend. Let it cook for no more than 30 seconds-singed chili powder ain't good eats. You can also add the cumin here if you like a stronger cumin flavor to your sauce.
3. Alright soo now you add in the chicken stock, the tomato paste, the ground cumin, and the oregano. *Note: Last night, to my horror, I realized I didn't have any chicken stock, so I was forced to sub in bouillion cubes. Aaaaaaghhhh DISASTER!! Why? I freaking hate using bouillion cubes because the flavour is never the same. You really do need the stock to to balance out the bitterness in the chili powder and the tomato paste (just so you know it's not just me being a snob).
4. Bring the mixture to a boil and then immediately turn it down to med-low or low if you're using a cast-iron pot such as a le creuset. I always forget how much heat they retain, and trust me, it's not fun to burn this sauce. Anyhow, cover the pot to avoid massive splatterage and let it simmer on low for 15 min.
5. Remove lid! The sauce will have smoothed itself out nicely at this point but if it's separated a bit just whisk it quickly back together and it'll be just fine :) Season avec salt to your liking. Ta-da!