Rating: 4.5 stars 4.6
21 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
15 mins
total:
55 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.

  • Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.

  • Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.

  • Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

Nutrition Facts

149 calories; protein 3.3g; carbohydrates 11g; fat 10.7g; sodium 980.6mg. Full Nutrition
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