| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Sauces, Mexican |
3 |
Servings |
INGREDIENTS
| 2 |
tb |
Lard or bacon drippings |
| 2 |
tb |
Flour |
| 1/4 |
|
To 3/4 cup ground red chile |
| 2 |
c |
Cooled beef bouillon or water |
|
|
Up to 4 ounces of tomato sauce (optional) |
| 3/4 |
ts |
Salt |
| 1 |
|
Garlic clove, crushed |
|
|
Pinch of ground Mexican oregano (optional) |
| 1 |
ds |
Of ground comino (optional) |
INSTRUCTIONS
Makes about 3 cups
Melt lard in a saucepan over low heat. Add the flour and stir until well
mixed and slightly browned.
Add teh smaller amount of chile to the bouillon or water, either when
trying a new batch of chile or when preparing this recipe for the first
time. Taste, then add more chile after the water is well mixed into the
roux. Stir constantly when adding the water and continue to stir until a
smooth sauce is obtained. Add tomato sauce, if desired. Slowly add it to
the dlour mixture, stirring constantly.
Season; taste and adjust the seasonings.
Simmer for at least 10 minutes, or longer, to develop the flavor.
Jane Butel's Tex-Mex Cookbook From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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