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2 tbsp. olive oil
1 1/2 onions, coarsely chopped
5 lg. garlic cloves, chopped
1 1/2 tsp. cumin seeds
1 1/2 tsp. chili powder
1 1/2 tsp. dried oregano, crumbled
1/4 tsp. ground cinnamon
1 1/2 c. canned enchilada sauce
3/4 c. tomato sauce
1 tbsp. fresh lime juice
Cayenne pepper

Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add chopped onions and garlic and saute 5 minutes. Mix in cumin seeds, chili powder, dried oregano and ground cinnamon and saute 1 minute. Add enchilada sauce and tomato sauce and simmer 2 minutes. Mix in fresh lime juice. Season to taste with salt and cayenne pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat before using.) Preparation time: 15 minutes. Serves: about 3 cups.
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