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½ cup lard or vegetable shortening

½ cup all-purpose flour

1 teaspoon black pepper

3 teaspoon granulated garlic

2 teaspoons ground cumin

½ teaspoon dried oregano

3 tablespoons chili powder

Cups water or Chicken Broth (canned, or see page 4)

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1. In a large skillet, heat the lard to medium hot. Stir in the flour and continue stirring until it turns a very light brown. This will take about 3 to 4 minutes.

2. Add all of the dry ingredients. Add the water or broth, mixing and stirring until the sauce thickens.

3. Turn the heat to low and let the sauce simmer for 15 to 20 minutes. Add more water to adjust the thickness to your preference.

4. Pour the sauce over the enchiladas of your choice. Refrigeration in an air-tight container; it also keeps well in the freezer.

My go-to recipe is Matt Martinez' poor boy enchilada sauce. This Enchilada Gravy recipe is copied all over the internet (and usually uncredited) for good reason, it's damn hard to beat. That said.....

....instead of using a meat broth or water, I make a basic red chile broth by combining 4.5 cups of water with 2 dried guajillo, one dried ancho, ⅓c chopped onion, and a crushed clove of garlic. Simmer for about 20 mins then puree and strain. This should give you 4 cups of broth....2 for the enchilada gravy and 2 for the Mexican rice. Take this extra step and you'll be rewarded with the best enchiladas you've ever had

Cheese is 60/40 Extra Melt (deli American) and Mild Cheddar.

Careful.....the plate is hot!