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Mexican Enchilada Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.5278
Energy (kCal)184.8113
Carbohydrates (g)37.6254
Total fats (g)4.2531
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all dry ingredients in a small bowl. | 2. Stirring constantly, slowly add enough of the water to make a thin paste. | 3. Pour into pan and add rest of water. | 4. Cook over medium heat, stirring constantly, until mixture thickens. | 5. Stir in tomato sauce. | 6. Use in your favorite enchilada recipe. | 7. The amounts on the ingredients are very flexible. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chili powder 3 tablespoons 67.68 11.927999999999999 3.2304 3.4272
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    cocoa powder 1 teaspoon 4.085 1.0374 0.3512 0.2455
    garlic salt 1/2 teaspoon - - - -
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    cumin 1/4 teaspoon 1.9688 0.2323 0.0935 0.1169
    water 3 cups 0.0 0.0 0.0 0.0
    tomato sauce 1 can - - - -

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



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