Ingredients
4
4 servings
- •6 ounces Hatch chile peppers, halved and seeded
- •3 tablespoons corn oil
- •1 cup chopped onion
- •2 teaspoons minced garlic
- •2 tablespoons all-purpose flour
- •2 cups beef broth
- •1 teaspoon salt
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 149
- Carbohydrate: 11g
- Fat: 11g
- Fiber: 2g
- Protein: 3g
- Sugar: 4g
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