Red Chile Sauce
Red Chile Sauce recipe
Yield
3 cupsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
lard
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
beef stock
|
|
| ¾ | teaspoon |
salt
|
|
| 1 |
garlic cloves
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
lard
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
beef stock
|
|
| 3.8 | ml |
salt
|
|
| 1 | each |
garlic cloves
crushed |
*
|
Directions
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 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 flour mixture, stirring constantly.
Season; taste and adjust the seasonings.
Simmer for at least 10 minutes, or longer, to develop the flavor.
