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. |
Servings: 8