RED CHILE SAUCE
This is the basic red chile sauce used to create enchiladas and to serve over burritos, chile rellenos, tamales, and chimichangas.
Yield: 2-1/2 cups
2 tablespoons butter, lard or bacon drippings
2 tablespoons all-purpose flour
1/4 cup pure Pecos Valley Spice Company ground mild red chile
1/4 cup pure Pecos Valley Spice Company ground hot red chile
2 cups beef stock or water
1 garlic clove, crushed
Pinch of pure Pecos Valley Spice Company ground Mexican oregano
Pinch of pure Pecos Valley Spice Company ground cumin
3/4 teaspoon salt (if not using stock)
1. Melt butter in a medium-size saucepan over low heat. Add flour and stir until smooth and slightly golden.
Remove pan from heat and add ground chiles. Return to heat and gradually stir in stock. Add garlic, oregano, cumin, and salt, if using, and cook, stirring, about 10 minutes. Simmer at least 5 more minutes for flavors to blend.
VARIATION: Sauté 1 pound ground beef, or beef cut in very small cubes. Omit the shortening, and continue as directed above. Use for enchiladas.
Formerly known as California chile, this is the perfect ground red chile for creating a flavor base for a mild chile flavor. This chile is a pure powder with no additives. Choose from 8 ounces or a pound.