Cotulla Enchilada Sauce
Now don’t ask me where this one came from… to be honest, I’d love for someone to come and tell me! Searching through different regional cookbooks, and lo and behold an enchilada sauce that seems to have come from right here in home territory!
Texas Maritime Museum Marithyme Treasures The Cuisine of the Texas Coast, by Texas Maritime Museum, 2003
¾ cup flour
2/3 cup vegetable oil
8 cups water
¼ cup chili powder
1 tablespoon salt
1 tablespoon cumin
1 teaspoon garlic powder
Whisk the flour into the oil in a saucepan until blended. Cook until light brown in color, stirring constantly. Stir in the water, chili powder, salt, cumin, and garlic powder. Cook over high heat until thickened, whisking frequently.
