| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Condiments, Sauces, Dips, Mexican, Tex-mex |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Pumpkin seeds; pureed |
| 2 |
tb |
Green chiles; minced |
| 1/4 |
c |
Parsley; chopped |
| 2 |
c |
Chicken stock |
| 1/4 |
c |
Cooking oil |
|
|
Salt and pepper to taste |
| 1 |
tb |
Roux (1 part cooking oil |
|
|
To 2 parts flour) |
INSTRUCTIONS
Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas (This
I'd prefer. I think you can get these at the spice rack in the store).
Grind, with the chiles and parsley, very fine. In a skillet, with 1/4 C
cooking oil, add a little of the chicken stock. Add the green chile mixture
and stir well, then add the remaining chicken stock. Salt and pepper, to
taste, and cook for a few minutes on medium heat. Add roux, and stir,
cooking until it thickens then remove from fire. If not to be used
immediately, then store in 'fridge. Heat only when you need to use it.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”