Categories: Sauces 
      Yield: 8 servings 
  
      1 tb Lard; or salad oil                  1 tb Garlic powder 
      1    Cl Garlic; pureed                   1 tb Cumin 
      1 qt Water                             1/2    Brown onion 
           Ranchera  roux                      1 pn Marjoram; ground 
      1 c  Tomato paste                        1    Bell pepper chopped 
      3 tb Lard;  or salad oil                 1 pn Basil 
  2 3/4 tb Chicken base                        2    Celery chopped 
      3 tb Flour; all purpose                  1 pn Bay leaf; ground 
    1/4 tb Salt                            
  
  1. HEAT THE LARD IN A STOCK POT, ADD THE GARLIC AND SAUTE OVER MEDIUM HEAT 
  UNTIL LIGHT BROWN (ABOUT 5 MIN.). ADD THE WATER. 2. ADD THE TOMATO PASTE, 
  CHICKEN BASE, SALT AND SPICES, STIRRING UNTIL THE TOMATO PASTE IS 
  COMPLETELY DISSOLVED. BRING TO A BOIL AND SIMMER ON LOW ABOUT 20 MIN. 
  RANCHERA ROUX: WHEN THE SAUCE HAS ALMOST FINISHED SIMMERING, MELT THE LARD 
  IN A SAUCEPAN AND ADD THE FLOUR, STIRRING CONSTANTLY OVER MED. HEAT UNTIL 
  THE MIXTURE IS LIGHT BROWN (ABOUT 5 MIN.)  WHEN THE SAUCE HAS FINISHED 
  SIMMERING, SLOWLY ADD THE ROUX TO THE SAUCE, WHIPPING CONSTANTLY TO 
  DISSOLVE THE ROUX INTO THE SAUCE WITHOUT LUMPING. aDD THE VEGETABLES AND 
  RETURN THE SAUCE TO A BOIL.  SIMMER 20 MIN. OVER LOW HEAT. GOOD ON THE RICE 
  AND OTHER MEXICAN DISHES.