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Suggest a better description1. 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.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 101 | ||
Calories from Fat: 6 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 787.8mg | 27 % | |
Potassium 1048.2mg | 28 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 18.2g | ||
Protein 5g | 7 % | |
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: 101
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