| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Sauce |
20 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 2 |
tb |
Oil |
| 4 |
c |
Chicken broth |
| 1 |
ts |
Pepper; black |
| 2 |
|
Cloves garlic |
| 2 |
c |
Tomato |
| 1 |
ts |
Salt |
| 1 |
tb |
Oregano |
INSTRUCTIONS
Date: Sun, 14 Apr 1996 20:51:33 -7
From: arlenes@holly.ColoState.EDU
Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and
press through strainer. Mix with broth and bring to a boil. Season to taste
with salt, pepper and oregano. Heat the chiles in boiling sauce for about
five minutes.
Elena's Secrets of Mexican Cooking, Elena Zelayeta
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #106
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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