Saute onion and garlic; set aside.
Dust chicken with flour and brown on both sides.
Stir in onion, garlic mixture, chili puree, bay leaves, oregano, thyme, salt and pepper.
Cover and cook 45 minutes or until chicken is tender.
Remove bay leaves.
In a small bowl, blend cornstarch and water until smooth.
Combine with mixture in skillet and cook over low heat, stirring until thickened.
Pour sauce over chicken.
See recipe for Red Chili Puree.
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.
ake gravy:.
Combine minced chili pepper, spices, cilantro(or parsley
ry for 30 seconds.
Add the brown sugar, roasted red chili paste
lices brush them with the chili paste and sandwich them back
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.
herry and salt and marinate for 30 minutes. Toss every so
ombine olive oil, garlic and red chili pepper in large saute pan
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.
o a simmer.
Cook for about 10 minutes, stirring occasionally
For the chili powder: Toast the Aji Panca,
nions, tomatoes, green chilies,(and red peppers/breakfast meat if you
he bouquet garni, onion and chili peppers, if using. Cover generously
shallots, garlic, galangal (or ginger), red chili, and tofu. (If you are
For the chili and tamarind marinade, dry-fry the dried chili peppers in a
Red Chile Sauce---------.
Stem and seed chiles, roast at 250 for 3
ray; refrigerate 15 mins.
For the chili yogurt, heat 2 tbsp
nches over long sides.
For the passionfruit ice, combine the
For the chili sauce, place the palm sugar
For the chili jam, bring all ingredients to