1 can (28 oz.) red chile sauce
1 can water, same as above
1 1/2 c. of butter, oil or 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 a separate pan, melt shortening until it smokes. In another pan over medium heat, combine red chile sauce.

Simmer until sauce starts to boil. When sauce begins to boil and shortening starts to smoke, pour oil or melted butter or shortening into flour mixture. Stir until flour mixture makes a paste. Add this to the sauce.

Beat with electric mixer or hand beater on 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 desired consistency.