Heat shortening in a stainless steel saucepan over medium heat. Stir in flour to a paste consistency.
Cook until golden brown. Add red chili powder and cook for an additional minute.
Add cold water gradually and stir constantly so that lumps do not form.
Add seasonings.
Simmer over low heat for 15 minutes.
Use in any recipe calling for red chile sauce.
Makes about 1 quart.
Fry corn tortillas in deep fat to soften.
Immerse in chili sauce and place on a warm oven-proof plate.
Sprinkle with grated cheese and chopped onion.
Cover with red chili sauce and place another tortilla on top.
Repeat the process then pour enough chili sauce over them to cover tortillas.
Three tortillas make one serving.
A fried egg is traditional on top of each enchilada.
lices brush them with the chili paste and sandwich them back
ake gravy:.
Combine minced chili pepper, spices, cilantro(or parsley
dd the brown sugar, roasted red chili paste and fish sauce and
Braise meat and
onion\tuntil
well done.
Mix in Texas Red Chili seasoning, flour
and
2
cups au jus or beef stock. Simmer mixture for approximately 20 minutes, stirring often so chili does not
stick\tand
burn.
Serve
in
bowl topped with grated cheese and
diced onions. Serve with taco salad, nachos and burritos.
long with ginger, garlic, sweet red chili sauce and jalepeno peppers; stir
ombine olive oil, garlic and red chili pepper in large saute pan
shred and mix in the chili sauce.
Clean oujas (corn
Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.
Saute garlic, onions and red chile in oil over medium heat for about 1 minute. Add in the rice and stir frequently until rice begins to brown.
Add in the chicken stock and chile sauce and bring to a boil.
Reduce heat and bring rice to slow simmer. Cook for 18-20 minutes without removing the lid.
Prepare the Mexican red sauce:
Add the first
1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in
an first, then proceed with recipe.
nions, tomatoes, green chilies,(and red peppers/breakfast meat if you
shallots, garlic, galangal (or ginger), red chili, and tofu. (If you are
baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida
at while the chili cooks (after all, good chili doesn't have
For the chili powder: Toast the Aji Panca,
hat the heat of the chili is found in the seeds