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Red Chile or Enchilada Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.3012
Energy (kCal)2258.3
Carbohydrates (g)59.8712
Total fats (g)231.622
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove stems and seeds from dried chiles, and break chiles into smaller pieces. | 2. Place chiles in a blender cup with garlic, and cover with boiling water. Let stand for 30 minutes to an hour. | 3. In the mean time in a heavy sauce pan use the lard and flour to make a roux, and let cook for a couple of minutes to remove any raw taste. | 4. When the chiles have rehydrated, blend on "liquify' until smooth. | 5. Add to sauce pan with oregano,cumin,and salt. Simmer for 15 minutes. | 6. If you can make this a few hours, or a day, ahead it is even better. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chilies 6 - - - -
    garlic clove 3 smashed - - - -
    oregano 2 teaspoons dried 5.3 1.3784 0.18 0.0856
    cumin 2 tablespoons ground 45.0 5.3088 2.1372 2.6724
    water 4 cups boiling used 2208.0 53.184 21.984 228.864
    bacon dripping 4 tablespoons - - - -
    purpose flour 3 tablespoons - - - -
    salt - - - -

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



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