*  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
   1       tb           Chicken base
     1/4   tb           Salt
   1       tb           Cumin
   1       pn           Ground marjoram
   1       pn           Basil
   1       pn           Ground bay leaf
   1       cl           Garlic -- pureed
                        Ranchera Roux:
   3       tb           Lard
   3       tb           All purpose flour
   1       tb           Garlic powder
     1/2                Brown onion
   1                    Bell pepper -- chopped
   2                    Celery -- chopped

  Heat the lard in a stock pot, add the garlic and saute over medium
  heat until light brown (about 5 minutes). Add the water.

  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 minutes.

  Ranchera Roux:

  When the sauce has almost finished simmering, melt the lard in a
  saucepan and add the flour, stirring constantly over medium heat
  until the mixture is light brown (about 5 minutes.) 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 minutes
  over low heat. Good on the rice and other mexican dishes.
 

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