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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 chiles, remove from heat and let sit for 30 minutes. | 2. Remove stems and seeds (keep seeds in for more heat), place in food processor with 1/4 cup of the soaking liquid and puree until smooth. | 3. Heat oil in a pot and on a low heat cook onion until soft. | 4. Add garlic and fry briefly until fragrant. | 5. Add remaining ingredients and the puree to the pot and bring to a boil. Reduce to a simmer and cook for about 10 minutes. | 6. The onion can also be carmelized to make a sweeter sauce. That will add aboout 30 more minutes to the cooking time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
guajillo chilies	1			-	-	-	-
new mexico chile	2			-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	3		chopped	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
mexican oregano	1	tablespoon	dried	-	-	-	-
chinese wine	1	cup		-	-	-	-
tomato	1	can	pureed	62.068999999999996	13.7631	3.2384	0.5397
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
salt				-	-	-	-

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