Try this Enchilada Sauce recipe, or contribute your own.
Suggest a better description1. Add the dry ingredients into a small bowl
2. In a medium-sized pot over medium heat, warm the olive oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact.
3. Whisking constantly, cook dry ingredients until fragrant and slightly deepened in color, about 1 minute. Whisk tomato paste into the mixture, then slowly pour in broth whisking constantly.
4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes
5. Remove from heat, then whisk in 1 t apple cider vinegar and season with freshly ground black pepper. Add more salt, if necessary.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (575g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 513 | ||
Calories from Fat: 383 (75%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 42.6g | 57 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 30.2g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1668.8mg | 58 % | |
Potassium 383.5mg | 10 % | |
Total Carbohydrate 30.6g | 9 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 26.3g | ||
Protein 6.1g | 9 % | |
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: 513
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.