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Receta Sauce, Enchilada (Tucson Med Center)
by DCMH

Sauce, Enchilada (Tucson Med Center)
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 2 oz

Ingredientes

  • 6 3/4 oz margarine
  • 6 3/4 oz all purpose flour
  • 1 gal water
  • 1 1/4 lbs tomato puree
  • 6 1/4 oz beef base
  • 1 2/3 Tbsp ground black pepper
  • 1 1/3 Tbsp garlic powder
  • 1 3/4 Tbsp ground oregano
  • 3 Tbsp chili powder
  • 1 3/4 tsp onion powder
  • 3 1/4 oz shredded cheddar cheese
  • 1 2/3 Tbsp ground cumin
  • 3/4 oz iodized salt
  • 1 1/4 lb sub-salsa sauce #2501

Direcciones

  1. In steam jacketed kettle or heavy duty sauce pan, add the margarine and melt. Add the flour, whipping to make a roux; simmer for 10 minutes over low heat.
  2. Add the remaining ingredients (except for the cheese), bring to a boil, then simmer for 15 minutes.
  3. Remove from heat, add cheese and whisk in stirring constantly until all of the cheese is incorporated.