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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan add fresh tomatillos, chiles, and enough water to just cover. | 2. Lightly salt. | 3. Cook for 15 minutes and drain. | 4. For canned just drain. | 5. Place tomatillos, cilantro, onion and garlic in a blender or food processor. | 6. Process to almost smooth-leave a little texture. | 7. In a large saucepan heat the oil over medium high heat. | 8. When hot all the sauce all at once, stirring constantly until darkened-about 5 minutes. | 9. Add the broth, return to a boil and reduce heat to medium and simmer until thickened, around 10 minutes. | 10. Remove from heat, squeeze in lime juice, stir again, taste and add salt if needed. | 11. For vegetarian only use the vegetable broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	2	lb	husked washed drained	290.2995	52.9797	8.709	9.2533
serrano chilies	3		stemmed	-	-	-	-
cilantro	6	sprigs	chopped	3.0667	0.4893	0.284	0.0693
yellow onion	1		chopped	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
beef broth	2	cups		33.6	0.192	5.472	1.056
salt				-	-	-	-
lime	1/4 - 1/2			-	-	-	-

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