2 tbsp. shortening
2 tbsp. flour
1/4 c. pure ground red chili
2 c. beef bouillon or water
3/4 tsp. salt
1 clove garlic, crushed
Pinch of Mexican oregano
Pinch of ground comino (cumin)

Melt shortening over low heat in a saucepan. Add flour and stir until well blended and slightly golden. Remove pan from heat. Stir in bouillon, blending well. Add seasonings, cook, stirring for at least 10 minutes. Then simmer for at least 5 minutes.

Use sauce for making enchiladas - dip corn tortillas in sauce. Add enchilada fixings - roll and pour remaining sauce over the top. Top with cheese and onions. Sauce can be frozen up to 8 months.