Homemade enchilada sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Flour |
| 1½ | tablespoon | Olive oil, or lard |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Cayenne, or to taste |
| 1 | teaspoon | Cumin |
| 1 | Clove garlic, minced | |
| 1½ | cup | Chicken broth |
| ½ | cup | Tomato puree, to 1 cup |
| 1 | tablespoon | Lime juice |
Directions
In a large heavy skillet saute the flour and oil over medium heat for 1 minute. Add herbs and spices and garlic. Cook 1 more minute, and then add broth, tomatoe puree and lime juice. Raise heat to high and boil, stirring constantly until thickened.
Per serving: 398 Calories; 25g Fat (55% calories from fat); 20g Protein; 26g Carbohydrate; 4mg Cholesterol; 2377mg Sodium Recipe by: Alan Gold Posted to TNT - Prodigy's Recipe Exchange Newsletter by <ebburtis@...> on Jul 7, 97