My Recipes


User: nnss

Yield: 3 servings

Categories: mexican, sauce

amount unit name
2 TB lard or bacon drippings
2 TB flour
1/4 to 3/4 cup ground red chile
2 C cooled beef bouillon or water
up to 4 ounces of tomato sauce (optional)
3/4 TS salt
1 garlic clove, crushed
pinch of ground mexican oregano (optional)
1 ds of ground comino optional


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
Courtesy of Shareware RECIPE CLIPPER 1.1