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Food Served 11:30 am 'til Midnight
Monday - Saturday and 'til 11 pm on Sunday

Santa Fe Margarita Trail

Del Charro



(to be combined with the Del Charro Chili)

Ingredients:

1 oz. vegetable oil

5 oz. white onion, dice

1 garlic clove, minced

3.5 lbs red hot chile, puree uncooked

6 cups water

4 oz. beef base

½ teaspoon oregano leaves, dry

½ teaspoon parsley, dry

½ teaspoon white pepper

3 oz. corn starch

Heat the oil in a medium pot over medium heat, sauté the onions until golden, add the garlic and sauté for 1 minute.

Add red chile puree, beef base, oregano, parsley, white pepper and water. Cover and simmer over medium heat for 8 minutes.

Using a food processor puree, return to heat and bring to a boil.

In a small bowl make slurry with corn starch and ½ cup water.

Whisk the slurry into pot until thickened to thin gravy.

Makes 3.5 quarts