MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: RED CHILE SAUCE
  Categories: Sauce, Mexican
       Yield: 3 servings
  
       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
  
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