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Mom's Enchilada Sauce

  • 1 c. shortening
  • 1/2 c. mld chili powder
  • 1 c. flour
  • 1 tall can tomato juice
  • HOT water to fill tomato juice can
  • 3 T. sugar
  • 6 t. salt
  • 2 T. vinegar
  • 1 t. garlic salt
Melt shortening in large dutch oven pan.  Pull off from heat and stir in chili powder, then flour.  Put back on medium heat and stir for a few seconds until mixed.  Add tomato juice and then add hot water.  Add sugar, salt, vinegar, and garlic salt.

Cook on low until thick or put in crock pot and cook on low for several hours.  The trick to this sauce getting thick is the HOT water.
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