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Ingredients
- 3 Tbsp. Corn oil
- 2 Tbsp. All-purpose flour
- 1 c. Onion, minced
- 2 tsp Chopped garlic
- 2 c. Roasted New Mexican green chilies peeled/seeded/minced
- 2 c. Beef broth
- 1 tsp Salt
Directions
- 1. In heavy-bottomed sauce pan, saute/fry onions in corn oil till they begin to brown.
- 2. Add in garlic and cook another 2 min.
- 3. Stir flour in with onions and garlic so which it thickens.
- 4. Add in minced chilies, beef broth and salt and mix well. Bring to a boil and simmer 10 to 15 min to allow mix to reduce. The sauce should be thick sufficient to bind chilies and onions together. Sauce can be refrigerated for three days, or possibly frzn.
- Presentation: Serve sauce over enchiladas, grilled pork tenderloin or possibly other grilled meats and poultry, or possibly as a side with beef tacos.
- Yield: 4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 910g | |
| Calories 604 | |
| Calories from Fat 377 | 62% |
| Total Fat 42.62g | 53% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 3913mg | 163% |
| Potassium 1251mg | 36% |
| Total Carbs 47.9g | 13% |
| Dietary Fiber 6.3g | 21% |
| Sugars 17.37g | 12% |
| Protein 13.36g | 21% |
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