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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown. | 2. Add garlic and cook another 2 minutes. | 3. Stir flour in with onions and garlic so that it thickens. | 4. Add chopped chilies, beef broth and salt and mix well. | 5. Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce. | 6. The sauce should be thick enough to bind chilies and onions together. | 7. Sauce can be refrigerated for three days, or frozen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn oil	3	tablespoons		367.2	0.0	0.0	40.8
purpose flour	2	tablespoons		-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
green chilies	2	cups	roasted peeled/seeded/chopped	129.6	32.016	0.0	0.0
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.