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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil and brown the flour (roux). | 2. Add the chili powder to the broth/ water and stir to dissolve. | 3. Add the water and/or broth mixture to the roux and mix well. | 4. Add tomato sauce and seasonings to blend. | 5. Bring to a bubbly boil, stirring frequently. | 6. Add splash Tequila, if using. | 7. **For the roux: | 8. Heat the oil over medium heat, add the flour, then reduce the heat to low or medium low, and stir constantly until the mixture is browned. Be very careful not to burn the flour, as it is no good if burned. Don't leave the saucepan erven for a minute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	9	tablespoons		1055.088	0.0	0.0	122.4
purpose flour	9	tablespoons		-	-	-	-
chili powder	1	cup		45.12	7.952000000000001	2.1536	2.2848
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
water	6	cups		0.0	0.0	0.0	0.0
tomato sauce	1	can		-	-	-	-
salt	3	teaspoons		-	-	-	-
garlic powder	1 1/2	1/2		15.3915	3.3819	0.7696	0.0339
cumin	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
tequila	1 1/2 - 3	fluid		-	-	-	-
mexican oregano	1/2 - 1	teaspoon		-	-	-	-

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