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1/2 cup red chile powder
2 tsp vegetable oil
3 to 4 tsp onion, finely chopped
1 garlic clove, peeled & finely chopped
1/4 tsp oregano
1 tsp cumin
2 tsp flour
2 1/2 cups water
1/2 to 1 tsp salt
In a 2 quart saucepan, heat 2 tsp vegetable oil to medium heat.
Add onion, garlic, & saute for about 5 minutes or until the onion is translucent.
Stir in the oregano, cumin and flour.
Stir for about 4-5 minutes until the mixture because a roux, begins to bubble, and turns a light brown, then remove from heat.
In a separate bowl, mix chile powder & water until it is blended smoothly.
Combine the chile mixture and flour/onion paste, stirring with a whisk to prevent any lumps.
Return the pan to medium heat & bring the sauce to a boiling point.
Stir constantly until bubbles form.
Once the sauce shows signs of boiling, reduce heat to a low simmer & cover for 2-3 minutes.
Be sure to stir thoroughly to catch any lumps that might begin to form.
Let the sauce cool, smooth & thicken.
Once cool, add salt to your liking.
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