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.
ake gravy:.
Combine minced chili pepper, spices, cilantro(or parsley
lices brush them with the chili paste and sandwich them back
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
eat.
Add garlic, seasoning, red chili pepper, beans and 1/2
an first, then proceed with recipe.
shallots, garlic, galangal (or ginger), red chili, and tofu. (If you are
nions, tomatoes, green chilies,(and red peppers/breakfast meat if you
For the chili powder: Toast the Aji Panca,
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.
he masala paste except the red chili and mace powder: cinnamon stick
pour olive oil into the pan.
empty the canned chicken into the pan (costco has great deals on canned chicken).
add pink himalayan salt.
add a little garlic powder.
add a little paprika.
add some red chili pepper flakes.
add a little bit of chicken broth.
let the chicken broth evaporate and absorb flavor into the chicken.
add butter and melt the butter into the sauce.
let cook for a few minutes longer and then it's ready to eat.
serve with your favorite vegetable.
Put a large pot of salted water on to boil.
Meanwhile, mix Sweet Red Chili Sauce, oil, lime juice and sesame seeds in small bowl.
Cook Rice Noodles according to package directions, drain and rinse briefly.
Pour noodles into serving bowl and mix with sweet red chili mixture. Serve.
Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth.
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
Serve after 6 days.
This pickle can be kept for 15 days.
tir onions, green bell pepper, red bell pepper, and garlic in
ogether tamari, lime juice, water, red chili paste, garlic, honey and coconut