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     title: brown chili sauce
categories: professional, mexican, sauce
  servings: 8

      2 lb chicken parts - necks and wi
      2 t  flour
      2 t  ground cumin
      1 t  garlic
      5 t  chile powder
      1 t  ground oregano
      2 t  tomato paste
      1 c  beef broth
      2 c  water

cut chicken into small pieces (about 1-inch) 
heat a skillet, over a moderate flame 
add chicken and brown well on all sides 
remove chicken with a slotted spoon 
degrease drippings and return to skillet 
whisk in flour, cumin, garlic, and chile powder 
heat and stir for 2-3 minutes 
add chicken and remaining ingredients 
heat and stir, over a moderate flame, until mixture boils reduce heat and
simmer for 30-40 minutes, stirring often strain through a chinois or
cheesecloth, discarding solids serve warm or at room temperature

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