Recipe - Hasty Christmas Pudding

3 tablespoon Corn oil
2 tablespoon Allpurpose flour
1 cup Onion; chopped
2 teaspoon Minced garlic
2 cup Roasted New Mexican green
chilies;
peeled/seeded/chopped
2 cup Beef broth
1 teaspoon Salt

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1. In heavybottomed sauce pan, saute onions in corn oil until they begin
to brown.

2. Add garlic and cook another 2 minutes.

3. Stir flour in with onions and garlic so that it thickens.

4. Add chopped chilies, beef broth and salt and mix well. Bring to a boil
and simmer 10 to 15 minutes to allow mixture to reduce. The sauce should be
thick enough to bind chilies and onions together. Sauce can be refrigerated
for three days, or frozen.

Presentation: Serve sauce over enchiladas, grilled pork tenderloin or other
grilled meats and poultry, or as a side with beef tacos. Yield: 4 cups.

(Nutritional information (per 1/3 cup): 39 calories, 2.7 grams fat, 0.4
grams saturated fat, no cholesterol, 233 milligrams sodium, 62 percent
calories from fat.)

Source: Steve Stanley, Chuy's Restaurant

Posted to CHILEHEADS DIGEST by RST G synapse7@home.com on Mar 05, 1999,
converted by MM_Buster v2.0l.