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00Ingredients
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2 tablespoons vegetable oil
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1 medium onion, chopped
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2 cloves garlic, minced
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2 tablespoons all-purpose flour
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3 to 4 tablespoons New Mexican red chile powder
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1/4 teaspoon ground cumin (optional)
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3 cups chicken stock or water
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Salt to taste
Instructions
In a pan, heat the oil and saute the onions and garlic until they are slightly browned. Add the flour and continue to cook for 4 minutes, stirring constantly, until the flour is browned, being careful that it does not burn.
Stir in the chile powder and cumin and heat for a couple of minutes.
Add the broth, bring to a boil, reduce the heat, and simmer for 10 to 15 minutes or until the desired consistency is obtained. Salt to taste.
Variation: For a smoother sauce, either puree the onion and garlic or substitute 1 teaspoon onion powder and 1/8 teaspoon garlic powder and add along with the chile powder.
| Servings |
| 2 cups |
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This is a basic recipe that can be used interchangeably with any of the mild red chile powders. (If this sauce were made from some of the hotter powders such as piquin, it would be too hot to eat!) Adjust the amount of powder to change the pungency of the sauce.
Ingredients
InstructionsIn a pan, heat the oil and saute the onions and garlic until they are slightly browned. Add the flour and continue to cook for 4 minutes, stirring constantly, until the flour is browned, being careful that it does not burn. Stir in the chile powder and cumin and heat for a couple of minutes. Add the broth, bring to a boil, reduce the heat, and simmer for 10 to 15 minutes or until the desired consistency is obtained. Salt to taste. Variation: For a smoother sauce, either puree the onion and garlic or substitute 1 teaspoon onion powder and 1/8 teaspoon garlic powder and add along with the chile powder.
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