Yield: 1 servings
|3 tablespoons||Corn oil|
|2 tablespoons||All-purpose flour|
|1 cup||Onion; chopped|
|2 teaspoons||Minced garlic|
|2 cups||Roasted New Mexican green chilies; peeled/seeded/chopped|
|2 cups||Beef broth|
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. Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce. The sauce should be thick enough to bind chilies and onions together. Sauce can be refrigerated for three days, or frozen.
Presentation: Serve sauce over enchiladas, grilled pork tenderloin or other grilled meats and poultry, or as a side with beef tacos. Yield: 4 cups.
(Nutritional information (per ⅓ cup): 39 calories, 2.7 grams fat, ⅖ grams saturated fat, no cholesterol, 233 milligrams sodium, 62 percent calories from fat.)
Source: Steve Stanley, Chuy's Restaurant Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Mar 05, 1999, converted by MM_Buster v2.0l.