---------- exported from cookworks for meal-master, v7.0
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
