INGREDIENTS

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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