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Basic Red Chile Sauce

Cuisine: Mexican
Courses: Sauces
Serves: 3 people

Recipe Ingredients

2 tablespoons 30mlLard or bacon drippings
2 tablespoons 30mlFlour
3/4 teaspoon 3.8mlSalt
1/2 cup 118mlGround red chile (mild) +/-
1   Garlic , minced
2 cups 125g / 4.4ozCooled beef bouillon
1   Mexican oregano, ground
4 oz 113gTomato sauce
1   Cumin

Recipe 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 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.

Adapted from: Jane Butel's Tex-Mex Cookbook


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