| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican | 1 | Servings |
INGREDIENTS
| 2 | T | Oil |
| 1/2 | White onion, chopped | |
| 2 | T | Flour |
| 2 | c | Green chiles, roast peel |
| Chop | ||
| 1/4 | c | Garlic puree, * |
| 2 | c | Chicken stock |
| 3/4 | t | Salt, or to taste |
INSTRUCTIONS
Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. In a medium skillet, saute onion in oil until translucent. Add the flour and mix well. Stir in the chiles, garlic puree, stock and salt and simmer 20 minutes. Puree in blender. Use immediately as a warm sauce for enchiladas. Or refrigerate or freeze. Yield: 1 quart Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 603
Calories From Fat: 319
Total Fat: 36g
Cholesterol: 14.4mg
Sodium: 3145mg
Potassium: 1321.8mg
Carbohydrates: 50.7g
Fiber: 9.3g
Sugar: 9.1g
Protein: 24.7g