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| 2 cups |
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Flour |
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| 8 Tbs |
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Spice Classic Chili Powder |
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| 1 Tbs |
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Garlic Powder |
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| 1 Tbs |
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Ground Cumin |
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| 14 cups |
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Cold Water |
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| 1 tsp |
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White distilled Vinegar |
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| 1 |
In large stockpot measure 2/3 cup corn oil. Heat oil until hot. (a little flour dropped into the oil will sizzle). Add mixture to hot oil, whisking until it resembles coarse meal. Cook for 4 minutes stirring frequently, quickly add part (1/3) of the cold water stirring constantly to break up lumps. Add the rest of the water, stirring frequently with the whisk. |
| 2 |
Add salt and sugar. Turn meat to medium high, continuing to stir frequently till sauce thickens. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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