TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE
Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".
Provided by Miss Annie
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
- Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
- Stir in the stock and simmer until thick and smooth.
- Stir in the chiles and oregano.
- At this point you may cool, and store in refrigerator, covered, for up to one day.
- To serve, heat thoroughly.
SIMPLE NEW MEXICAN GREEN CHILE SAUCE, HIGH ALTITUDE
The smoky succulence and fiery heat of roasted green chile is addictive! Use mild to medium chiles, so you can slather generous sauce on eggs, in burritos, over any meat - you get the idea. Very easy to make; chicken broth is the secret to rich flavor. Before thickening, separate out any sauce that will be frozen. Recipe developed at 6500 feet.
Provided by MzMombo
Categories Sauces
Time 35m
Yield 6 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- Chop chile into 1/2-inch dice.
- Combine chile, water and chicken bouillon in a saucepan. If you like, substitute chicken broth for water and bouillon.
- Bring to a boil and simmer 30 minutes. You're done!
- Use the unthickened sauce as-is, over eggs, potatoes or meat. Or spoon over tortilla chips or Fritos and top with grated cheese.
- Freeze extras (before thickening) for up to 1 year.
- To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.
- Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.
- Add sauce and bring to a boil, whisking constantly. Simmer a couple minutes.
- Serve as described above.
- Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups. Canned chiles may be used in a pinch; use canning liquid to replace some of the water.
Nutrition Facts : Calories 10.1, Fat 0.1, Sodium 6.2, Carbohydrate 2.4, Fiber 0.4, Sugar 1.3, Protein 0.5
GREEN CHILE SAUCE
Provided by Guy Fieri
Time 20m
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.
NEW MEXICO GREEN CHILE SAUCE
This is a versatile green Chile sauce that can be used for just about anything calling for a green sauce. I prefer using Hatch Big Jim Green Chile Peppers because of the flavor and medium heat. The heat index can be raised or lowered depending on the Chile peppers used. If you already have roasted and chopped green chilies skip the first 4 directions.
Provided by samuel
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven rack 6 inches from the heat source and preheat 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 the skin is heavily blistered and turning black, about 4 minutes.
- 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 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.
TOMASITA'S GREEN CHILE
Provided by Food Network
Time 32m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put the New Mexico green chile in a large saucepan over medium heat. Do not let boil.
- Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes.
- Drizzle the roux into the green chile and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chile and liquid should just look darker and less bright that the green chile without any roux. Add enough roux and water to get the chile to the right consistency, which should be like gravy. You may not use all the roux.
- Add the garlic and salt. Leave the chile in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.
GREEN CHILE SAUCE
Provided by Bobby Flay
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes.
- Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed.
HATCH GREEN CHILE SAUCE
This is a sauce that originates from the regions of southern New Mexico, where it is used for a topping for enchiladas and the like. Freezes well. Posted by request.
Provided by PalatablePastime
Categories Sauces
Time 58m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
- Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
- Add the chiles, then whisk in the stock and the seasonings.
- Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
- May keep refrigerated for up to 5 days; freezes well.
GREEN ENCHILADA SAUCE WITH HATCH, NEW MEXICO CHILI
A great enchilada sauce made with fresh roasted Hatch green chilis. You can substitute Anaheim chilies if you can't get New Mexico.
Provided by Matt Madrid
Categories Sauces
Time 1h30m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Roast and peel the chilies, reserving the peels, stems and seeds. I like to use a food mill for this. After pealing the chilies, chop them up and add to the food mill with a medium plate. Reserve the seeds.
- Add the reserved seeds, stems and peels to the chicken stock and bring to a boil. Simmer for ~ 20 minutes to infuse with the chili flavor and heat. Strain out the seeds and stems.
- Chop the onion and garlic and sweat (add 1 tsp salt here) over medium heat for ~10 minutes, until soft. Pulse the onions in a blender a couple of times (or use the food mill if you have it out already) until slightly smooth but still a little chunky.
- If you are doing the chopped tomatoes yourself, blanch the tomatoes for a couple of minutes in boiling water, transfer to ice water bath, peel and chop (or use the food mill again).
- In a saucepan, heat the oil, add the flour and stir for a minute or so to form a roux. The roux should get to a golden brown. Add the stock to the pan and whisk to prevent any clumps of flour. Add all remaining ingredients. Bring to a boil, and simmer over medium heat, stirring frequently, until the liquid has reduced by half, about 30 minutes or so. Taste halfway through and add salt to taste.
- It's ready to serve, but I like to let it cool and refrigerate for at least 2 hours or overnight. This allows the flavors to come together.
Nutrition Facts : Calories 62.6, Fat 2.6, SaturatedFat 0.3, Cholesterol 1.8, Sodium 671, Carbohydrate 7.9, Fiber 0.9, Sugar 3.3, Protein 2.6
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