Enchilada Sauce
3 cups bacon fat
3 cups flour
1/2 cup chili powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper
Cook mixture until of paste consistency, then add 2 gallons water. Bring to a boil, then simmer for 15 minutes.
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Enchilada Sauce
This is a great enchilada sauce that can be frozen for later use.
1 cup oil
2 cups flour
1/4 cup chili powder
3 quarts water
3/4 can tomato juice (tall can)
2 teaspoons cinnamon (if desired)
6 cloves garlic or 2 teaspoons garlic powder
1/4 cup El Pato sauce
3 teaspoons granulated sugar
6 teaspoons salt
1 tablespoon vinegar
Heat oil and remove from stock; let cool. Add chili powder, then flour. Cook a few minutes like gravy.
Add 2 quarts of the water, tomato juice, El Pato sauce and seasonings, adding cinnamon last. Let boil slowly a few minutes.
Remove from stove. Strain to remove lumps. Use the other quart of water to thin the sauce if needed.
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