Red New Mexican Chile Sauce
2 tablespoons vegetable oil
1 tablespoon margarine
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/2 cup fresh New Mexican chile powder
1 cup cold water
2 to 3 cups chicken stock
1 garlic clove, minced Salt to taste
Heat the oil and margarine, stir in the flour until it reaches a golden color. Add the cumin. Mix the ground chile with the cold water until there are no lumps. Whisk it into the flour paste off the heat. Return to the heat and slowly add the stock. Simmer for 15 to 20 minutes, stirring frequently. Add the garlic and season with salt to taste. Simmer 5 minutes longer. If lumpy, run in the blender for a few seconds.
Makes about 4 cups
This sauce will keep for a week in the refrigerator. Use over enchiladas, chiles rellenos, burritos or anything.
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