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Enchilada Sauce


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



  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.


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