Recipe by tornadoes three
This is a mild, delicious sauce that can be used in many traditional mexican dishes. Enjoy.
- 2 tablespoons shortening
- 3⁄4 teaspoon salt
- 2 tablespoons flour
- 1⁄2 teaspoon garlic salt
- 1⁄4-3⁄4 cup red chili powder (*)
- oregano (optional)
- 2 cups cold water
Directions See How It's Made
- Heat shortening in a medium saucepan on medium heat.
- Stir in flour and cook for 1 minute.
- Add chile powder and cook for an additional minute.
- Gradually add the water and stir, making sure that no lumps form.
- Add seasonings to sauce and simmer at low heat for 10-15 minutes.***.
- * Red Chile recipe above. Varied amounts and variety of chile will determine the degree of hotness.
- ** For a more mild flavor, tomato juice may be substituted.
- *** Last red chile can be very bitter if it doesn't simmer long enough. Please let it simmer for AT LEAST 10 minutes As always, the longer it simmers the hotter it will be -- but you don't want bitter red chile. TRUST ME.
- NOTE: One pound of cooked beef or pork, ground, cubed, or shredded,may be added.
- Also can be served over pork chops or used as a gravy for mashed potatoes.