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Ingredients
- 2 Tbsp. Shortening or possibly bacon drippings
- 2 Tbsp. Flour
- 1/4 c. Red chile pwdr, depending on your personal preference or possibly 2 c. chile caribe paste, (see recipe Red Chile Paste) (up to 3/4)
- 4 ounce Tomato sauce, (1/2 can), optional (Natives omit this)
- 2 c. Bouillon or possibly water
- 3/4 tsp Salt
- 1/2 tsp Garlic salt
- 1 pch Oregano, optional
- 1 dsh Grnd cumin, optional
Directions
- Makes 1 pint
- Heat shorting in a sauce pan using low heat. Add in the flour and stir till well mixed.
- Add in the chile, starting with the smaller quantity - adding more after the water is well mixed into the paste. Stir constantly when adding the water - continuing to stir till a smooth sauce is obtained. (Add in tomato sauce, if you like.)
- Season and taste, altering the seasonings to suit taste.
- Simmer for at least 10 min.
- Variations: One lb. of hamburger, cubed beef or possibly pork can be browned and added. If preferred, minced onion can be cooked in fat before adding flour. (Omit raw onion when preparing Enchiladas.) Rendered out beef suet in red chile sauce adds a delicate flavor of beef gravy to it that is delicious.
- Red chile sauce will keep in a closed jar under refrigeration for a week or possibly so. Some water will need to be added when heated.
- ANY STANDARD MAKE OF CANNED CHILE SAUCE MAY BE USED IN RECIPES WHERE CHILE SAUCE IS CALLED FOR.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 676g | |
| Calories 359 | |
| Calories from Fat 241 | 67% |
| Total Fat 27.25g | 34% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 8.56g | |
| Cholesterol 0mg | 0% |
| Sodium 4043mg | 168% |
| Potassium 719mg | 21% |
| Total Carbs 21.22g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.22g | 3% |
| Protein 9.19g | 15% |
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