Enchilada Sauce

This is a great red enchilada sauce that can be frozen for later use.

Ingredients

• 1 cup oil
• 2 cups all-purpose flour
• 1/4 cup chili powder
• 3 quarts water
• 3/4 can tomato juice (tall can)
• 2 teaspoons cinnamon (if desired)
• 6 cloves garlic or 2 teaspoons garlic powder
• 1/4 cup El Pato sauce
• 3 teaspoons granulated sugar
• 6 teaspoons salt
• 1 tablespoon vinegar

Instructions

1. Heat oil and remove from stock; let cool.
2. Add chili powder, then flour. Cook for a few minutes like gravy.
3. Add 2 quarts of the water, tomato juice, El Pato sauce and seasonings, adding cinnamon last. Let boil slowly for a few minutes.
4. Remove from stove. Strain to remove lumps. Use the other quart of water to thin the sauce if needed.