This is one of the best red enchilada sauces I've ever had. The recipe seems like it makes a lot, but there's a 
lot you can do with it. Of course you can make enchiladas....but you can also use it for smothered burritos and as a taco sauce, or anywhere you want a really good Mexican red sauce.
lot you can do with it. Of course you can make enchiladas....but you can also use it for smothered burritos and as a taco sauce, or anywhere you want a really good Mexican red sauce.Recipe By : Sitara
Serving Size : 20 Preparation Time :0:45
Categories : Luncheon Main Dishes
Mexican Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable oil ( or 'manteca' if you want to be more authentic)
6 tablespoons flour
3/4 cup chili powder (the darker the better)
6 cups beef stock
1 #10 can tomato puree
2 teaspoons oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1. Heat oil in saucepan over medium high. Stir in flour and cook a couple of minutes till flour just starts to color.
2. Stir in chili powder. Add stock, tomato puree and spices. Bring up to a gentle boil and then turn down to simmer.
3. Simmer 30 minutes on low heat.
Makes about 14 cups.
You can freeze the portion that you don't use today for enchiladas or other goodies tomorrow!!