| Cuisine: Mexican | Type: Sauce or Dressing | Serves: 1.5 - 2 cups |
|
Source:
|
MJ's Kitchen Online site |
|
Attributes:
|
Quick and Easy |
|
Comments:
|
Use a high quality chile powder that has heat to your taste. Not too hot. And, if the sauce is a bit bitter ,depending on the chile powder you use, finish this with a bit of sugar, just a little, to moderate the bitterness. |
|
Serving Suggestions:
|
|
Ingredients:
|
1 tbs. fat (olive oil, butter, bacon drippings) 2 cloves garlic, finely chopped (or, 1/4 tsp. garlic powder) 2 shallots, finely chopped (or, 1/4 tsp. onion powder) 1 tbs. cornstarch dissolved in 1/4 cup cold water or stock (you can use more or less depending on the thickness you want in the sauce) 1/4 cup red chile powder (more or less for heat and to taste) 2-3 cups water or broth (chicken or vegetable) 1/8 tsp. cumin or cumin/coriander mix, ground, optional 1/4 tsp. crushed Mexican oregano, optional 1/4 tsp. salt 1/2 tsp. white or cider vinegar 1/4 tsp. sugar, more or less and optional |
|
Instructions:
|
1. Sauté the garlic and shallots in the fat until transparent, 2-3 minutes. 2. Dissolve the cornstarch in 1/4-cup of cool water or stock and add to the pan. 3. Add the chile powder and slowly whisk in the liquid until smooth. Bring to a boil. 4. Add the remaining ingredients except the sugar. Whisk to combine, lower the heat and simmer 25-30 minutes to cook and thicken. If it gets too thick, add liquid 1 tablespoon at a time to get the consistency you want. 5. Taste for seasoning, adding a pinch or two of sugar if the sauce is bitter. |
|
Related recipes:
|
None |
2021-04-09