Great for enchiladas!
Measure the chile, cumin, coriander and flour into a heavy bottomed saucepan and place over med high heat. Stirring frequently, toast the spices until they are just fragrand and the flour has darkened slightly. Turn the heat down to low and push the chile mix to the sides of the pan so it is not directly over the flame. Pour in the oil, then add the garlic and stir until frangrant. Then stir the spices into the mixture-you will have a very coarse paste. Stirring contantly, slowly add half of the stock. Thi mixture should thicken and become velvety. Add the remaining stock and the oregano, mix well, turn heat to low. and let sauce simmer for about 20 min, until it is somewhat reduced and thiened to your liking. If the mixture becomes too thick, simplty add more liquid.
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Serving Size: 1 cup (1252g) | ||
Recipe Makes: 2 cups | ||
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Calories: 329 | ||
Calories from Fat: 159 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 24 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3904.3mg | 135 % | |
Potassium 1128mg | 30 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 12.6g | ||
Protein 26.2g | 37 % | |
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: 329
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