Verde Sauce Food

CHILE VERDE (GREEN CHILE SAUCE)

Steps:

• Heat shortening in medium-sized skillet on medium heat.
• Saute the onions in shortening.
• Add flour and cook for 1 minute.
• Add all remaining ingredients and simmer for 20 minutes.

VERDE SAUCE

Steps:

• Place the onions, garlic and lemon zest in a food processor; cover and pulse until chopped. Add half of the basil and parsley; cover and process until chopped. Add remaining basil and parsley; chop., Add the olives, capers, lemon juice, pepper flakes and cheese; cover and process until blended. While processing, gradually add oil in a steady stream.

AUTHENTIC ENCHILADAS VERDES

Steps:

• In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
• Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
• Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
• Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

SALSA VERDE (GREEN SAUCE)

Steps:

• In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper.

CHILI VERDE SAUCE

Steps:

• Place tomatillos, onions, garlic and jalapenos on a baking sheet or pan that has sides.
• Sprinkle with olive oil, salt and pepper.
• Roast for 1 1/2 hours at 400 degrees.
• Remove from oven and cool for 15 minutes.
• Place veggies (and juice that accumulated on baking sheet) in a food processor. Pulse several times.
• Add cilantro and a little stock at a time (approx 1/2 cup at a time) until desired consistency.

SALSA VERDE (GREEN SAUCE)

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!