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| 2 Esslöffel | Lard or bacon drippings |
| 2 Esslöffel | flour |
| 1/4 | To 3/4 cup ground red chile |
| 2 Tasse | Cooled beef bouillon or water |
| | Up to 4 ounces of tomato sauce (optional) |
| 3/4 Teelöffel | salt |
| 1 | cloves garlic crushed |
| | Pinch of ground Mexican oregano (optional) |
| 1 Prise | Of ground comino (optional) |
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Melt lard in a saucepan over low heat. Add the flour and stir until well mixed and slightly browned.
Add teh smaller amount of chile to the bouillon or water, either when trying a new batch of chile or when preparing this recipe for the first time. Taste, then add more chile after the water is well mixed into the roux. Stir constantly when adding the water and continue to stir until a smooth sauce is obtained. Add tomato sauce, if desired. Slowly add it to the dlour mixture, stirring constantly.
Season; taste and adjust the seasonings.
Simmer for at least 10 minutes, or longer, to develop the flavor.
Jane Butel's Tex-Mex Cookbook From the collection of Jim Vorheis
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