Red Chile Sauce No3 Recipe

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Mexican Sauce Recipes

Ingredients:

2 tbsp lard or bacon drippings
2 tbsp flour
1/4 to 3/4 cup ground red chile
2 cup cooled beef bouillon or water
1 up to 4 ounces of tomato sauce (opt, ional)
3/4 tsp salt
1 garlic clove, crushed
1 pinch of ground mexican oregano (op, tional)
1 dash 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

Servings: 3

 

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