Basic Red Chile Sauce Recipe - Cooking Index
Basic Red Chile Sauce Recipe - Cooking Index
| 2 tablespoons | 30ml | Lard or bacon drippings |
| 2 tablespoons | 30ml | Flour |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/2 cup | 118ml | Ground red chile (mild) +/- |
| 1 | Garlic , minced | |
| 2 cups | 125g / 4.4oz | Cooled beef bouillon |
| 1 | Mexican oregano, ground | |
| 4 oz | 113g | Tomato sauce |
| 1 | Cumin |
Makes about 3 cups
Melt lard in a saucepan over low heat. Add the flour and stir until well mixed and slightly browned.
Add the smaller amount of chile to the bouillon, either when trying a new batch of chile or when preparing this recipe for the first time. Taste, then add more chile after the bouillon is well mixed into the roux. Stir constantly when adding the liquid and continue to stir until a smooth sauce is obtained. Add tomato sauce. Slowly add it to the flour mixture, stirring constantly.
Season, taste and adjust the seasonings.
Simmer for at least 10 minutes, or longer, to develop the flavor.
Source:
Adapted from: Jane Butel's Tex-Mex Cookbook
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