1 can (28 oz.) enchilada or red chile sauce
1 can water, same as above
1 1/2 c. of shortening
1 1/2 tsp. salt
1 tsp. cuminos (heaping) or ground cumin seed
1/4 tsp. oregano
1/8 tsp. pepper
2 c. flour
1/4 tsp. garlic powder

In one pan put flour, salt, cuminos, oregano, garlic and pepper. In separate pan melt shortening until it smokes. In another pan pour enchilada or red chile sauce and water. Use medium heat. Cook until enchilada sauce starts to boil. When enchilada sauce begins to boil and shortening starts to smoke, pour shortening into flour mixture. Stir until flour mixture makes a paste. Add this to enchilada sauce. Use hand beater (low speed). Simmer about 20 minutes longer. Stir frequently. Can be frozen for future use. Will thicken after it sets. Use a little water to thin to your taste.