| 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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