|2 tablespoons||Shortening or bacon drippings|
|¼ cup||Red chile powder; depending on your personal preference or 2 cups chile caribe paste, (see recipe Red Chile Paste) (up to 3/4)|
|4 ounces||Tomato sauce; (1/2 can), optional (Natives omit this)|
|2 cups||Bouillon or water|
|½ teaspoon||Garlic salt|
|1 pinch||Oregano; optional|
|1 dash||Ground cumin; optional|
Makes 1 pint
Melt shorting in a sauce pan using low heat. Add the flour and stir until well mixed.
Add the chile, starting with the smaller quantity -- adding more after the water is well mixed into the paste. Stir constantly when adding the water ~- continuing to stir until a smooth sauce is obtained. (Add tomato sauce, if desired.)
Season and taste, altering the seasonings to suit taste.
Simmer for at least 10 minutes. Variations: One pound of hamburger, cubed beef or pork can be browned and added. If preferred, chopped onion can be cooked in fat before adding flour. (Omit raw onion when preparing Enchiladas.) Rendered out beef suet in red chile sauce adds a delicate flavor of beef gravy to it which is delicious.
Red chile sauce will keep in a closed jar under refrigeration for a week or so. Some water will need to be added when heated.
ANY STANDARD MAKE OF CANNED CHILE SAUCE MAY BE USED IN RECIPES WHERE CHILE SAUCE IS CALLED FOR.
Posted to bbq-digest by Lloyd <lloyd2@...> on Oct 26, 1998, converted by MM_Buster v2.0l.
Random recipe of the day