1/3 c. flour
1/3 c. oil
3/4 tsp. salt
1 tsp. cumin
1/2 tsp. oregano
1 sm. can tomato sauce
2 tsp. garlic powder
2 tbsp. chili powder (more or less to taste)
1/2 tsp. sugar

Heat oil; add flour and stir until bubbly. Add dry ingredients, except chili powder. Mix water, tomato sauce, and chili powder; add to mixture in pot. Simmer, stirring, for 10 to 15 minutes. Add a little water if the sauce is too thick. Should be a medium sauce. Allow to cool. Heat before serving.

HOTCAKES:

1 doz. corn tortillas
1/2 c. oil
1 c. grated Monterey Jack cheese (more or less)
1 c. chopped onions (more or less)
4 eggs, sliced black olives for garnish

In skillet, heat oil and dip tortillas a few seconds just to soften. Drain on saucer which has been placed upside down on paper towels. When all tortillas have been softened, dip in warm chili sauce, one at a time, and place on serving plate. Cover each tortilla with cheese and onion until there is a stack of three. Drizzle sauce on top and top with a fried egg. (If desired, cooked ground beef may be added to the sauce after the tortillas have been dipped. Spoon meat sauce over each layer of tortillas if you wish.)