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Ingredientes

Cost per recipe $2.26 view details
  • 1 Tbsp. Unsalted butter
  • 1 x Onion roughly minced
  • 3 x Garlic cloves chopped
  • 11/2 Tbsp. Tomato paste
  • 11/2 Tbsp. Achiote Paste crumbled, see * Note
  • 2 Tbsp. White vinegar
  • 2 c. Chicken stock
  • 1 tsp Salt
  • 2 tsp Freshly-cracked black pepper

Direcciones

  1. In a medium saucepan, over medium-low heat heat the butter. Cook the onions till soft and translucent/soft, 12 to 15 min. Stir in the garlic and tomato and Achiote Paste and cook an additional 3 to 5 min, stirring frequently. Add in the chicken stock, salt and black pepper. Bring to a boil, reduce to a simmer and cook, stirring and skimming frequently, 12 to 15 min. Add in the vinegar and cook for 2 to 3 min. Puree in a blender or possibly food processor. Store in refrigerator for 2 to 3 days.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 720g
Calories 266  
Calories from Fat 110 41%
Total Fat 12.55g 16%
Saturated Fat 7.57g 30%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 3793mg 158%
Potassium 1493mg 43%
Total Carbs 31.05g 8%
Dietary Fiber 7.4g 25%
Sugars 15.37g 10%
Protein 10.33g 17%
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