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<p>Adding black bean paste and/or oyster sauce (usually in the international aisle of your grocery store is a big help.</p>
<p>I don’t think this one is too authentic (I got it from an Anglo in New Mexico), but it’s pretty tasty:</p>
<p>4Tb powdered chili
2 Tb. lard or bacon fat
1 tsp oregano
1 tsp bullion
1 tsp flour
water</p>
<p>Melt lard add chili and flour stir 1-2 min. over med. heat. Add oregano, bullion and water till it’s a thin sauce.</p>
<p>1 doz. corn tortillas
1 pt sour cream
5 green onion chopped
1 tsp. cumin
1 cup mild cheddar cheese</p>
<p>Heat tortilla briefly fill and roll up with rest of ingrediants. Stack in a casserole. Sprinkle with a little more cheese and pour remaining sauce over.</p>
<p>Bake at 325 degrees 20-30 min.</p>
<p>Another little trick when I’m too lazy to make homemade salsa is to chop up cilantro and add it to store bought.</p>