12:30 AM 3/20/98
rfc

 RANCHERA SAUCE

Recipe By     : 
Serving Size  : 8    
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       tb           Lard -- or salad oil
   1       qt           Water
   1       c            Tomato paste
                           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

  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.
 