*  Exported from  MasterCook  *
 
                               RANCHERA SAUCE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Lard -- or salad oil
    1       qt           Water
    1       c            Tomato paste
                         b Chicken base
      1/4   tb           Salt
    1       tb           Cumin
    1       pn           Marjoram -- ground
    1       pn           Basil
    1       pn           Bay leaf -- ground
    1                    Cl Garlic -- pureed
                         Ranchera  roux
    3       tb           Lard --  
    3       tb           Flour -- all purpose
    1       tb           Garlic powder
      1/2                Brown onion
    1                    Bell pepper chopped
    2                    Celery chopped
 
   1. HEAT THE LARD IN A STOCK POT, ADD THE GARLIC AND SAUTE OVER MEDIUM HEAT
   UNTIL LIGHT BROWN (ABOUT 5 MIN.). ADD THE WATER. 2. ADD THE TOMATO PASTE,
   CHICKEN BASE, SALT AND SPICES, STIRRING UNTIL THE TOMATO PASTE IS
   COMPLETELY DISSOLVED. BRING TO A BOIL AND SIMMER ON LOW ABOUT 20 MIN.
   RANCHERA ROUX: WHEN THE SAUCE HAS ALMOST FINISHED SIMMERING, MELT THE LARD
   IN A SAUCEPAN AND ADD THE FLOUR, STIRRING CONSTANTLY OVER MED. HEAT UNTIL
   THE MIXTURE IS LIGHT BROWN (ABOUT 5 MIN.)  WHEN THE SAUCE HAS FINISHED
   SIMMERING, SLOWLY ADD THE ROUX TO THE SAUCE, WHIPPING CONSTANTLY TO
   DISSOLVE THE ROUX INTO THE SAUCE WITHOUT LUMPING. aDD THE VEGETABLES AND
   RETURN THE SAUCE TO A BOIL.  SIMMER 20 MIN. OVER LOW HEAT. GOOD ON THE RICE
   AND OTHER MEXICAN DISHES.
  
 
 
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