Preparation :
Heat 2 tablespoons olive oil in heavy large skillet over high
heat. Add chopped onions and garlic and saute 5 minutes. Mix in
cumin seeds, chili powder, dried oregano and ground cinnamon and
saute 1 minute. Add enchilada sauce and tomato sauce and simmer 2
minutes. Mix in fresh lime juice. Season to taste with salt and
cayenne pepper. (Can be prepared 2 days ahead. Cover and
refrigerate. Reheat before using.) Preparation time: 15 minutes.
Serves: about 3 cups.
