This recipe makes 2 cups of sauce.
Growing up in Texas, I thought it my responsibility to feed my children Mexican (not the people you understand, but the food!). Unfortunately, very few of the ingredients were available to me in Asia. But one fine day, I discovered the recipe for enchilada sauce. I realized that it has to have the greatest profit margin of anything on the planet!
So here is the great secret…escaped now from the proverbial bag. Pour it on anything in your kitchen and call it Tex-Mex! It keeps forever in the fridge and is super simple.
3 T. flour
3 T. chili powder
4 T. oil
2 cups water
salt and pepper to taste
Heat oil in skillet over medium. Brown flour and chili powder in oil. Add water. Stir until thickened. Add salt, pepper and garlic if desired.
Note that your recipes calling for 1 can of enchilada sauce need 1 1/4 cup of this sauce.