In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas. This recipe yields 2 1/2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2207 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 10-18-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (5288g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 587 (14%)|
|Amt Per Serving||% DV|
|Total Fat 65.2g||87 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 27.4g|
|Polyunsanturated Fat 19.1g|
|Cholesterol 28.8mg||9 %|
|Sodium 35290.8mg||1217 %|
|Potassium 44865mg||1181 %|
|Total Carbohydrate 866.7g||255 %|
|Dietary Fiber 186.9g||748 %|
|Sugars, other 679.7g|
|Protein 213.9g||306 %|
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Calories per serving: 4232
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