Recipe - Red Chile Sauce

2 tablespoon Lard or bacon drippings
2 tablespoon Flour
One fourth To Three fourths cup ground red chile
2 cup Cooled beef bouillon or
water
Up to 4 ounces of tomato
sauce (optional)
Three fourths teaspoon 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 TexMex Cookbook From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini