Yield: 2 cups
Vegetable oil 1/4 cup
Flour 2 Tbsp.
Ground Chimayo red chile powder 1 cup
Garlic cloves 3 to 4
Water 21/2 cup
Salt to taste
🤖 AI Studio
Generate hospitality content, procedures and operational documents.
Try AI Studio →
Method:
- Over low flame, heat oil in medium saucepan; slowly add flour. Using whisk, stir flour in oil until caramel brown; do not burn. Set roux aside.
- In blender, blend chile powder, garlic and water.
- Return roux to low heat. Slowly add chile mixture, whisking to break up lumps. Add salt. Stir occasionally, 15 to 20 minutes, until sauce is slightly thick.
🏨 Guest Manuals & Property Pages
Share arrival details, house rules and guest information online.
View Demo →
❤️ Community Supported Since 2011
Help Keep SetupMyHotel Free
For over a decade, SetupMyHotel has helped hotel professionals, students, and hospitality teams around the world with free SOPs, training materials, templates, and operational resources.
By becoming a Patreon member, you help us continue creating new hospitality content while gaining access to exclusive tools, downloads, and member-only features.
Unlock Premium Tools →
