| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Sauces and | 1 | Servings |
INGREDIENTS
| 1 | tb | Flour |
| 1 1/2 | tb | Olive oil, or lard |
| 1/2 | ts | Thyme |
| 1/2 | ts | Oregano |
| 1/2 | ts | Cayenne, or to taste |
| 1 | ts | Cumin |
| 1 | Clove garlic, minced | |
| 1 1/2 | c | Chicken broth |
| 1/2 | c | Tomato puree, to 1 cup |
| 1 | tb | Lime juice |
INSTRUCTIONS
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@ix.netcom.com> on Jul 7, 97
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