re: New Mexico Enchiladas w/ Red Sauce recipe w/ Pics

Put 2 tbls shortening or oil of your choice....I use safflower...into a skillet and heat on med. high.




When oil is hot, add in 2 tbls flour and stir like you would a roux for 1 minute.

Then add 1/8 cup to 1/4 cup of the red chile powder and stir. I usually use 1/8 cup and the sauce is firey hot. Use more at your own risk.

I have lumps in this pic. Work the lumps out so the sauce is smooth while slowly adding 2 cups of water.






Then add in your garlic, cumin and oregano and salt to taste.

Here is a tip...if you taste it and it is too spicey, add a tbls of tomato sauce. This will cut the spice and add a nice acidity to that sauce. I add the tomato sauce all the time.........sometimes 2 or 3 tbls.



Add more salt or cumin to taste and your done with the sauce.