Ingredients

* 1/4 cup lard, vegetable shortening, or vegetable oil
* 1/4 cup flour
* 1/2 tsp. black pepper
* 1 tsp. salt
* 1-1/2 tsp. granulated garlic
* 2 tsp. ground cumin
* 1/2 tsp. dried oregano
* 2 Tbsp. chili powder (I use dried ancho chilies instead)
* 3 cups water or chicken broth

Directions

1. In a large skillet, heat the lard to medium hot. Stir in the flour and continue stirring until it turns a very light brown. This will take about 3-4 minutes.
2. Add all of the dry ingredients and continue to cook for 1 minute, stirring constantly and blending the ingredients. Add the water or broth, mixing and stirring until the sauce thickens, approximately 1-1/2 to 2 minutes.
3. Turn the heat to low and let the sauce simmer for 15-20 minutes. Add more water if needed to adjust the thickness to your preference.
4. This keeps a week to 10 days in the refrigerator in an air-tight container; it also keeps well in the freezer.

How visitors found this page:

• poor boy enchiladas
• enchilada sauce recipe that uses shortening