Ingredients

• 4 tbsp white flour
• 1/4 cup cooking oil
• 2 tbsp chile powder
• 4 cloves garlic, smashed
• 1 cup tomato sauce
• 1 tsp salt
• Cayenne pepper if desired
• 2 cups hot water

Directions

1. Get a pan. Get a wooden spoon. Well, you don’t need a wooden spoon, but I like it better. Also, it might work better if your pan is not a non-stick variety. But whatever.

2. Over low to med heat, brown the flour and chile powder. Make sure to stir it pretty frequently, scraping into the corners. I forget how long it takes, probably a few minutes. Just try not to burn it. If it starts to smoke, take it off heat.

3. Then add the oil and mix it into a paste. You could probably do the oil first and make a roux, but the recipe I took this from said flour first.

4. Slowly add the water and tomato sauce, stirring frequently until you get the right consistency. You can fix it by adding more liquid, so don’t add too much to start. Throw in the garlic cloves and salt to taste. Add cayenne pepper if you like it spicy. Simmer it on low until thickened slightly. It’ll probably be about 20-30 minutes. Off heat, remove garlic cloves and let it cool a bit. You’re ready to make enchiladas.

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