Red Sauce

• 1/2 cups Crisco Shortening
• 3/4 cups Flour
• 1 Tablespoon Mole
• 4 cups Beef Stock
• 2 Tablespoons Chili Powder
• 1-1/2 teaspoon Ground Cumin
• 1/2 teaspoons Oregano
• 1 teaspoon Salt
• 1/4 teaspoons Ground Pepper
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Red Pepper Flakes
• 1/2 cups Milk
• 2 cans (8 Oz. Size) Tomato Sauce
• 1 can (6 Ounce) Tomato Paste
• 1-1/2 cup Water

1. In a large sauce pan melt Crisco over medium heat, then whisk in flour. Allow shortening and flour to bubble for 2-3 minutes, then whisk in mole and mix until smooth. Gradually add the 4 cups of stock, whisking until smooth. Add chili powder, cumin, oregano, salt, pepper, garlic powder, and red pepper flakes along with milk and whisk until smooth. Add cans of tomato paste and sauce. Fill tomato sauce cans with water and pour into pan (about 1.5 cups worth), whisk, bring to boil, and let cook for 5 minutes whisking every now and then. Lower heat to low setting and simmer for a minimum of 30 minutes and up to 1 hour.
2. Use the sauce to season taco meat, or for Wet Burritos, enchiladas, or over huevos rancheros.
3. Enjoy!

crisco shortening, flour, beef, chili powder, ground cumin, oregano, salt, ubc, ubc, ubc, milk, tomato sauce, tomato paste, water

Taken from tastykitchen.com/recipes/holidays/red-sauce/ (may not work)