Ingredients:
1/2 cup shortening
1/2 cup flour
1/4 cup chili powder
1 Tbs. cumin
1 Tbs. salt
1/2 tsp. pepper
3 1/2 cup water
Preparation:
Melt shortening then add remaining ingredients. Stir until all lumps dissolve. Add water, stirring constantly and simmer 8 minutes.
History:
This recipe comes from my mother. Enchiladas were a staple during my youth when my parents struggled financially.
La cuisine d’une pêcheuse californienne is a recipe book for our family and others
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