This is the basic red sauce every Taos cook should know. It goes on everything – from steak to eggs and everything in between.
2 Tablespoons solid shortening or olive oil
2 Tablespoons flour
½ cup ground red chile
dash onion powder
1 or 2 cloves garlic, mashed
1 teaspoon salt or more to taste
fresh ground pepper
2 cups water or broth
Melt the shortening and heat it until it sizzles. Add flour, salt and pepper to make a paste or roux. Cook and stir the flour is nut brown. Add the chile, onion powder and garlic, then stir and cook a little longer. Add the liquid a little at a time while stirring. Cook and stir until the mixture is thickened and bubbling. Taste and adjust seasonings to your taste. Thin with more liquid if necessary. Makes two cups of gravy.