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Chiles Rellenos Sauce
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    Chiles Rellenos Sauce

  • 1 Onion
  • 2 Taablespoons Oil
  • 4 Cups Chicken broth
  • 1 teaspoon Pepper, black
  • 2 Cloves Garlic
  • 2 Cups Tomato
  • 1 teaspoon Salt
  • 1 Tablespoon Mexican Oregano
  • Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes.

    From: Elena Zelayeta, Elena's Secrets of Mexican Cooking
    Posted By: arlenes@holly.ColoState.EDU
    Post Date: Wed, 17 Apr 1996

    *BACK TO MEXICAN*







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