(Ranchero) Enchilada Sauce

• flour (cornstarch, if no flour)
• shortening
• vegetable oil
• diced onions
• diced tomatos
• a can of diced tomatos
• water
• ground garlic
• comino (spice)
• salt
• pepper

 

In a skillet, brown the flour.  Add enough shortening to ensure that the flour doesn't clump.  If you don't have the flour, do NOT brown the cornstarch.  Set this aside.

Fry the onions and tomatos (not from the can) in a little bit of vegetable oil.  Add the can of diced tomatos and water.  Stir, then rain the garlic and comino onto the sauce and mix completely.  Do not skimp on the garlic or comino. When I say rain, I am not referring to a light drizzle or a friendly sprinkle.  Add salt and pepper to taste.  Allow the sauce to simmer for some t > 5mins (for the inner nerd).

The absolute last thing to add to the sauce (as in right before you pour it on the enchiladas and whatnot) is the browned flour (or unbrowned cornstarch) to thicken the watery sauce.  YeeHaw! (I can't believe I'm going to let that slide. tsk tsk.)

Note: There are no precise measurements because that's not how my fam rolls.  Just be reasonable.

...

mf, I know.  I could've asked a long time ago and had it posted for your use, etc. 

But now we have it, and that's all that matters.