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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set oven rack 6 inches from the heat source and preheat oven's broiler. | 2. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet. | 3. Broil in the preheated oven until the skin is heavily blistered and turning black, about 4 minutes. | 4. Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers. | 5. Heat oil in saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chili pepper	6	ounces	halved seeded	68.0388	16.0912	3.4019	0.3402
corn oil	3	tablespoons		367.2	0.0	0.0	40.8
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
purpose flour	2	tablespoons		-	-	-	-
beef broth	2	cups		33.6	0.192	5.472	1.056
salt	1	teaspoon		-	-	-	-

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