Sauce for chiles rellenos

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Lard or fat
2 eaches Onions
3 eaches Cloves garlic
2 tablespoons Flour
1 can (8 oz) tomato paste
½ teaspoon Oregano, crumbled
½ cup Water
½ teaspoon Salt

Directions

FROM: ARIZONA COOKBOOK

Heat chopped onions and garlic until golden brown in hot fat. Mix flour with fat. Add tomato paste, water, oregano and salt. Cook to consistency of a gravy, about 15 minutes. Hint: Chiles rellenos may be prepared ahead of the meal, cooked, and stored in the refrigerator. When read to use, add the sauce and the grated cheese.

Place in 325 oven for 30 minutes (or until cheese melts).

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