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1/2 cup cooking oil
1/2 cup flour
1 (3-oz) bottle Gebhardt's chili powder
Pinch sugar
1 Tablespoon salt
4 cups water, divided
1/4 cake Mexican chocolate or 1 teaspoon cinnamon
In a large saucepan, heat the oil.
Add a little flour and half of the chili powder.
Add the sugar, salt and 2 cups of water.
Stir a little. Slowly add the remaining flour,
chili powder and water, and the chocolate or
cinnamon.
Bring to a boil. Simmer 10 minutes, stirring
constantly.
Note: To use the sauce, dip tortillas in sauce
to cover both sides. Fill with meat, cheese, beans.
Roll up and place on dish. Cover with sauce.
Sprinkle cheese over top and bake.
Makes 1 quart.
Source: Modesto Bee newspaper, December 31, 1986
1/2 cup flour
1 (3-oz) bottle Gebhardt's chili powder
Pinch sugar
1 Tablespoon salt
4 cups water, divided
1/4 cake Mexican chocolate or 1 teaspoon cinnamon
In a large saucepan, heat the oil.
Add a little flour and half of the chili powder.
Add the sugar, salt and 2 cups of water.
Stir a little. Slowly add the remaining flour,
chili powder and water, and the chocolate or
cinnamon.
Bring to a boil. Simmer 10 minutes, stirring
constantly.
Note: To use the sauce, dip tortillas in sauce
to cover both sides. Fill with meat, cheese, beans.
Roll up and place on dish. Cover with sauce.
Sprinkle cheese over top and bake.
Makes 1 quart.
Source: Modesto Bee newspaper, December 31, 1986