Sauce for chiles rellenos
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Lard or fat |
| 2 | eaches | Onions |
| 3 | eaches | Cloves garlic |
| 2 | tablespoons | Flour |
| 1 | can | (8 oz) tomato paste |
| ½ | teaspoon | Oregano, crumbled |
| ½ | cup | Water |
| ½ | teaspoon | Salt |
Directions
FROM: ARIZONA COOKBOOK
Heat chopped onions and garlic until golden brown in hot fat. Mix flour with fat. Add tomato paste, water, oregano and salt. Cook to consistency of a gravy, about 15 minutes. Hint: Chiles rellenos may be prepared ahead of the meal, cooked, and stored in the refrigerator. When read to use, add the sauce and the grated cheese.
Place in 325 oven for 30 minutes (or until cheese melts).