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The Best Red Enchilada Sauce

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.1171
Energy (kCal)693.8588
Carbohydrates (g)35.3401
Total fats (g)57.0727
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 15 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat an oven to 400 degrees F (200 degrees C). | 2. Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour. | 3. Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ancho chile 6 - - - -
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    corn oil 1/4 cup 490.5 0.0 0.0 54.5
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    salt 1 1/2 teaspoons - - - -
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    beef broth 3 cups 50.4 0.28800000000000003 8.208 1.584

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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