| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 1/2 | Onion | |
| 1 | Carrot | |
| 2 | Celery stalks | |
| 1 | md | Zucchini |
| 1 | Green bell pepper | |
| 1 | Jalapeno | |
| 2 | tb | Vegetable oil |
| 1 | tb | Tequila (up to 2) |
| 2 | tb | Cocoa |
| 1 | tb | Flour (all-purpose) |
| 1/2 | ts | Ground cinnamon |
| 1 | qt | Chicken broth |
| 1/2 | c | Chopped fresh cilantro |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
This recipe is in the Nov.96 issue of Southern Living. Dice first 6 ingredients. Saute vegetables in oil in a large Dutch-oven until crisp-tender. Add tequila, and remove from heat. Combine cocoa, flour and cinnamon; stir into vegetable mixture. Add broth. Bring to a boil over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occaisonally, 5-10 minutes or until tender. Stir in cilantro, salt and pepper. Yield: 6 cups. Posted to FOODWINE Digest 20 November 96 Date: Thu, 21 Nov 1996 00:06:50 -0500 From: Leslie Duncan <duncan@VIANET.ON.CA>
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”