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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes. | 2. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth. | 3. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. | 4. Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ancho chilies	2			-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
red onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	3		chopped	-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
mexican oregano	1	tablespoon	dried	-	-	-	-
white wine	1	cup		-	-	-	-
plum tomato	1	can		-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
salt black pepper			ground	-	-	-	-

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