Becky's enchiladas- Terisa

Becky’s Enchiladas                                                                                  Terisa Coombs

1 large can (48 oz) tomato juice

½ can water

9-10 tbsp flour

9-10 Tbsp oil

1 can El Pato Sauce

(yellow can with a duck on the front)

2 Tbsp vinegar

1 tsp salt

2 Tbsp sugar

several shakes of oregano

minced onions (optional)

Mix flour and oil in large sauce pain on medium heat until well blended. Add tomato juice and mix well. Add remaining ingredients and stir over medium-high until it begins to boil. Reduce heat and let simmer for a while stirring occasionally. This sauce tastes better when it is allowed to sit several hours so flavors can blend.

Heat oil in small fry pan and lightly fry corn tortillas just until soft. Dip in sauce then lay flat on your plate, sprinkle grated cheese and hamburger, then repeat until desired amount is reached. Top with more sauce. Also good with lettuce, tomatoes, salsa, cilantro, and anything you like on tacos.