(You can use ready seasoning if you are not good at keeping up separate spices & herbs)
16ouncesTomato Sauce(2 cups)
1 6ouncecan Tomato Paste
Melt shortening or butter in 6 quart pot. Whisk in flour, let flour and shortening get bubbly and start to brown. Gradually whisk veg stock in to flour mixture. Cook on medium high for 3-5 minutes until sauce thickens. Whisk in mole.
2. Add in chili powder, cumin, oregano, salt, garlic powder, red pepper flakes, and pepper, and milk, whisk until smooth.
3. Whisk in tomato sauce, paste, and water turn heat down to low. Let cook on lowest heat for 1 hour. Continue to stir occasionally, making sure sauce is not burning or sticking to bottom of pot.
Sauce can be made up to 2 days ahead of time, and stored in refrigerator. Sauce also freezes well allow it to cool, freeze in a Zip-loc freezer bags to use up to 3 months later. Sauce is also good for Enchiladas!