Red Chile Sauce


Here's one variation of your basic red chile sauce.  You can substitute
1/4 tsp of oregano for the coriander if you wish. Be careful not to 
scorch the sauce, keep stirring!  This sauce will stain most plastic
utensils, but they can be cleaned by putting them in a weak bleach/cold
water solution overnight.

1/4 c vegetable oil
1/3 c finely diced onions
2 minced cloves garlic
2 Tbs flour
1/2 cup red chile powder
1/2 tsp ground cumin
1/2 tsp ground coriander
2 c chicken stock, heated
salt to taste

Heat the oil over medium high heat until hot.  Add onions and garlic, 
saute until tender (about 5 minutes).  Add flour, wisk briskly for 3
min.  Add chile powder, cumin and coriander, continue wisking another
2 minutes.  While stirring continously, slowly add the chicken stock.
Reduce heat to low if it starts boiling -- you just want it to simmer.
Keep stirring for 5 minutes or until it thickens.  Add salt (this is
essential).

Serve over burritos, enchiladas, eggs, potatoes, etc.

Michael Bowers

From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html