1 cup oil
2 cups flour
1/4 cup chili powder
3 quarts water
3/4 can tomato juice (tall can)
2 teaspoons cinnamon (if desired)
6 cloves garlic or 2 teaspoons garlic powder
1/4 cup El Pato® sauce
3 teaspoons granulated sugar
6 teaspoons salt
1 tablespoon vinegar
Heat oil and remove from stock; let cool. Add chili powder, then flour. Cook a few minutes like gravy.
Add 2 quarts of the water, tomato juice, El Pato® sauce and seasonings, adding cinnamon last. Let boil slowly a few minutes.
Remove from stove. Strain to remove lumps. Use the other quart of water to thin the sauce if needed.
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