Enchillada gravy

If you are tired of thin, greasy, runny enchilada sauce, give this a try.  The taste was spot on for someone that doesn't like it scorching hot, and the consistency is almost like mole.

Enchilada Gravy

Note: this makes a lot - you may want to scale it down or freeze the rest.

INGREDIENTS
1  cup vegetable oil
2  cups all purpose flour
1/4 cup chile powder (ancho, if possible)
1 TBSP cumin
1 TBSP garlic powder
2 TBSP paprika
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
1/8 tsp ground jalapeno powder
2 quarts water

METHOD
In a large Dutch oven heat the oil over meium heat.  Add the flour and cook, stirring constantly until a light brown roux is achieved.  Stir in the balance of the spices, cooking  and stirring for a few more minutes.

Slowly add in the water, stirring all the while, until you reach a smooth and even consistency.  Reduce heat and cook for another 20 minutes.  Taste and adjust flavors as needed.