Enchilada Sauce

  • ½ c new mexico red chili powder
  • 4 c water
  • 2 ½ t salt
  • ¾ c olive oil
  • ½ c pastry flour
  • 2 t cumin

Bring water to a boil Sautee flour in oil until it turns golden brown. Add cumin and chili powder and continue to sautee on low heat for 10 minutes. Carefully add boiling water to mixture. Continue cooking until desired consistency is reached.

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