Sauce/Enchilada

A: 2T shortening
    2T flour
    3c garlic, minced
B: 2C bouillon (vegetable, chicken, or beef)
C: 1/4C ground red chili (cut with Paprika as desired)
    3/4t salt
    3c garlic, minced
    1t Mexican oregano, ground
    2t cumin, ground
1. Melt (A) over low heat in a saucepan, stir until well blended and slightly
    golden. Reduce to medium-low heat.
2. Stir in (B), blending well.
3. Add (C), cook over low heat while stirring for 10 minutes.

$Id: enchilada,v 1.3 2009/06/08 00:46:29 deaven Exp $

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