| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Sauce | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 1/3 | c | Finely diced onions |
| 2 | Cloves garlic; minced | |
| 2 | tb | Flour |
| 1/2 | c | Red chile powder |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Ground coriander |
| 2 | c | Chicken stock; heated |
| Salt to taste |
INSTRUCTIONS
Here's one variation of your basic red chile sauce. You can substitute 1/4 tsp of oregano for the coriander if you wish. Be careful not to scorch the sauce, keep stirring! This sauce will stain most plastic utensils, but they can be cleaned by putting them in a weak bleach/cold water solution overnight. Heat the oil over medium high heat until hot. Add onions and garlic, saute until tender (about 5 minutes). Add flour, wisk briskly for 3 min. Add chile powder, cumin and coriander, continue wisking another 2 minutes. While stirring continously, slowly add the chicken stock. Reduce heat to low if it starts boiling -- you just want it to simmer. Keep stirring for 5 minutes or until it thickens. Add salt (this is essential). Serve over burritos, enchiladas, eggs, potatoes, etc. Michael Bowers <bowers@elsie.ucdavis.edu> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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