Heat the bacon grease or oil in a saucepan over medium heat. Add the rice flour and stir to combine. Once mixture starts to bubble, reduce heat to medium-low and continue to cook for 1 minutes, stirring constantly.
Add the chile powder and paprika, stirring to combine for about 30 seconds, just until the chile powder becomes fragrant and forms a paste. Increase heat to medium and add the chicken broth in a steady stream while gently whisking to combine until smooth.
Add the sugar, vinegar, garlic powder, onion powder, cumin, salt, and pepper; simmer on medium-low heat for 20 minutes. Taste and adjust salt or sugar to balance, as desired.
Notes
NOTE: It is important to use a 2-3 quart saucepan rather than a skillet for this sauce to keep it from evaporating too much during the cooking process.Yields 2 cups of sauce. Enough for one 9 by 11-inch pan of enchiladas with some leftover, or roughly 14 servings.Store in a glass jar with a lid for up to 1 month in the refrigerator or freeze for up to 3 months.Use this sauce on enchiladas, burritos, tacos, over scrambled eggs, or mixed into green chile sauce for a dip.