The Field Marshal's Basic Tex-Mex Enchilada Sauce

Ingredients

1/4 cup lard or vegetable oil
1 cup water
1/2 cup chicken or vegetable broth
2 tablespoons white flour
1/4 cup chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
salt to taste


Directions

1. Heat oil in a skilet over medium-high heat. Stir in the flour and chili powder, reduce heat to medium, and cook until the mixture acheives a light brown roux-like consistency. Be careful not to burn the flour.

2. Gradually stir in the rest of the ingredients and continue cooking and stirring until smooth, with no freckles. Cook over medium heat until slightly thickened.


Use this sauce to soften your tortillas when rolling enchiladas, and as a topping before cooking.