Bertha Welker's Enchiladas -Katy

Sauce:

1 cup shortening

6 cloves of garlic, minced

1/2 cup chili powder

1 1/2 cups flour

3 quarts water

1 (46 oz.) can tomato juice

1/4 cup El Pato

1 Tbsp. sugar

2 Tbsp. salt

1 Tbsp. vinegar

1/2 tsp. cinnamon

In a large pot melt shortening. Add garlic and saute until light brown. Stir in chili powder and flour to make a paste, then mix in 2 quarts of water and the remaining ingredients, stirring constantly. Let this boil for a few minutes, stirring occasionally. Add remaining quart of water to reach desired consistency and simmer. Strain. This recipe makes 1 gallon of sauce- you can freeze it by the quart.

For enchiladas, layer corn tortillas, cooked ground beef or shredded beef (we use leftover roast), onions, sauce, and cheese in a 9x13 pan. Bake at 350° fro 20-30 minutes. I also like to make enchilada style bean burros with this sauce-just roll up bean burros and place in a greased 9x13 pan, then top with sauce and cheese. Bake just as you do the enchiladas. Yum!