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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast whole peppers in 350 degree oven until the scent permeates the room (about 15 minutes). | 2. De-seed, de-vein, and slice peppers and place them in a large pot with just enough water to boil. | 3. Boil peppers covered for 30 minutes (don't cheat you will regret it later). | 4. Remove peppers from boiling water and wait until they are cool enough to handle. | 5. Holding on to one end of the slice of pepper, gently rub the pulp side with a fork until only the skin remains (skins will make the sauce bitter). | 6. Return pepper pulp to water and remove from heat. | 7. Saute onion and garlic in butter. | 8. Add flour and chicken stock. | 9. Stir until mixture begins to thicken. | 10. Add spices and water/pulp mixture. | 11. Puree and serve. | 12. Note: Jalapeno peppers work nicely if you are wanting a warmer sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasilla chile	3			1210.4027	0.0	269.2806	6.8
ancho chilies	3			1210.4027	0.0	269.2806	6.8
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
butter	4	tablespoons		342.0	15.714	10.686	28.8
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
cumin powder	1/2	teaspoon		1210.4027	0.0	269.2806	6.8
salt				-	-	-	-

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