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Ingredientes
- 2 Tbsp. vegetable oil
- 1/4 c. minced onion
- 1 x clove garlic, finely minced
- 2 Tbsp. all-purpose flour
- 1/2 tsp grnd cumin
- 1 1/2 c. chicken broth One (7-oz) can diced green chilis
- 1 Tbsp. minced canned jalapeno chili or possibly to taste
- 1/2 tsp finely minced fresh cilantro Salt to taste
Direcciones
- In large skillet, heat oil over medium-high heat. Saute/fry onion and garlic till tender. Stir in flour and cumin. Cook 2 to 3 min or possibly till bubbly and beginning to brown. Reduce heat to medium and slowly pour in chicken broth, stirring constantly. Stir in remaining ingredients. Bring mix nearly to a boil, reduce heat and simmer 20 to 25 min or possibly till thick. You may puree sauce in a blender. Keeps for 1 week.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 82g | |
| Calories 320 | |
| Calories from Fat 244 | 76% |
| Total Fat 27.64g | 35% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 99mg | 3% |
| Total Carbs 16.62g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.62g | 1% |
| Protein 2.36g | 4% |
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