Every household in Mexico has their own version of this basic-yet-essential sauce. It is used on everything from tacos to enchiladas.
1. In a 4 quart Dutch oven combine broth, onion, and garlic. Bring to boiling; reduce heat to medium. Simmer, uncovered, for 15 mins. Stir in chile peppers and tortilla pieces; remove from heat. Cover and let stand for 30 mins.
2. Transfer half of the chile pepper mixture to a food processor or blender. Cover and process or blend until smooth. Strain processed or blended mixture through a fine mesh sieve; discard solids. Repeat with the remaining chile pepper mixture. Return strained mixture to the Dutch oven. Bring to boiling; reduce heat. Simmer sauce, uncovered about 15 mins or until slightly thickened.
3. Season to taste with salt and hot pepper sauce. (Makes 20 (2 Tbls) servings
MAKE AHEAD TIP: Tis sauce can be prepared & refrigerated in a container with a tight fitting lid for up to 3 days, or kept in freezer for up to 6 months.
Per serving: 25 cal., 0 g fat, 0 mg chol, 177 mg sodium, 5 g carb, 1 g fiber, 1 g protein
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 698 | ||
Calories from Fat: 420 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.7g | 62 % | |
Saturated Fat 13.3g | 66 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 230mg | 71 % | |
Sodium 232.2mg | 8 % | |
Potassium 622.6mg | 16 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 7g | ||
Protein 58.1g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 698
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