| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Sauce |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chili powder |
| 1 1/2 |
tb |
Lard |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
INSTRUCTIONS
1. Stir the chili powder into 1 cup of water. Allow to soak 1 hour.
2. Melt the lard in a large skillet over medium heat. Add the flour and
cook, stirring constantly, for 5 minutes.
3. Add the salt, garlic, and chili/water mixture. Stir until hot and
thickened. One cup of Los Palmas Chile Sauce may be substituted for the
chili powder and 1/2 cup of water.
LOS OLIVOS
SAUCE USED FOR CHIMICHANGAS
SUPREME RECIPE. PHOENIX, TEMPE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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