Mystical Mexican Food Recipes Green Chile Sauce
The foundation of many easy Mexican recipes lie in the great salsas, the sauce made from red and green chiles.
Red Chile Sauce and a Mouthwatering Green Chile Salsa
These unbeatable magnificent sauces are currently yours to create your own mystic Mexican food recipes.
Enjoy the finished green chile sauce now or you can store in it the refrigerator for up to a week.
- 12 fresh green Anaheim, New Mexico or Pablano Chiles, roasted and pureed
- 1 to 2 fresh Jalapeños (optional for heat to taste)
- ½ cups chicken broth
- ½ small onion, chopped
- 1 clove garlic, chopped
- 2 Tbl Olive Oil
- 2 Tbl all purpose flour
- ¼ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp oregano
- ½ tsp salt
- Roast and pureé the fresh chiles. Roasting Fresh, Chiles "Remember to wear your gloves.
- Note: 10 to 12 fresh Anaheim Chiles will yield approximate 1 cup of pureé.
- Heat the olive oil in a 2-quart saucepan over medium heat. Add the chopped onions and garlic. Reduce the heat to low. Cover and "wilt" the onions for about 5 minutes. Here we are just wilting the onions not trying to "brown" them.
- Increase the heat to Medium. Add the floor, cumin and black pepper. Stir continuously for about 2 minutes to form a roux mixture and cook until it just starts to change colors a light golden nut brown.
- Remove the pan from the heat and slowly add in the chicken broth, stirring constantly with a wire whisk to prevent lumping.
- Stir in the roasted chile purée, oregano, salt (and chopped Jalapeños, remember this is optional for heat and taste).
- Return the pan to medium heat bring just to a boil. Reduce the heat to low and simmer covered for 30 minutes. Stir the chile Verde occasionally.
Enjoy Classic Green Chile Sauce with these delicious Mexican Food Recipes.
Mexican Salsa Verde. Tomatillo Green Salsa – Classic Salsa Verde Recipe
Tomatillo Green Salsa Verde. Salsa Verde – Green Salsa recipe for a tangy and spicy authentic Mexican Salsa Verde. Fresh tomatillos, chilis, cilantro and onion give rise to this classic green salsa verde of Mexican food. Delicious with chips, tacos, quesadillas or as the foundation for enchiladas verdes. You will simply love the freshness and layers of flavor. A winner from Jauja Cocina Mexicana.
hi we go back to cinema and my name is Janet today we’re going to be making a salsa verde with tomatillos let me show you what we are going to need for this recipe I always use the Mexican mortar to start my salsa and then I use the food processor you can be using your food processor all the time or your blender as for the ingredients I have here one pound of fresh tomatoes that I already washed and in this house we like ourselves as very spicy therefore I’m going to be using two jalapenos and two tyranno’s I have a piece of onion and a bunch of cilantro as for my colleagues this big garlic will probably one and a half garlic’s I’m going to be bringing them to boil with all these ingredients and this very small one I’m going to put it in the Mexican mortar along with the salt and we’re going to start ourselves out with that and the reason is that we want to combine the raw ingredients with the cooked ingredients which will give your falsa a whole bunch of flavors like different layers it’s gonna be very yummy thank you let’s go and place our chilies into the hot water that I’ve already having a pot because these ones take a long time to get this Chile’s has been boiling for 15 minutes I also put the the garlic cloves and the onion and they seem to be already tender so let’s add up the tomatillos and I’ll show you in which stage I am going to take away from the heat the tomatillos because we don’t want the tomatoes to burst inside the water is how the tomatillos look when they’re raw it’s a the boiling water and in a few minutes I’m going to show you the difference how they look when they are done but but then we don’t want them to burst inside the water once the tomatillos start getting this yellowish color is that they are already cooked or getting cooked and I returned off my heat I’m going to let them stay there to finish cooking and also to get cold this way I can handle them and make myself I have in my molcajete have a very generous teaspoon of salt I’m going to start by using my raw garlic then I’m going to add up the garlic that I already cooked and we’re going to start here I am adding to the more cajeta that she lives and be careful when you smash them because they can get into your eyes believe me I’ve been there it’s horrible bring the onion into the food processor my Chili’s with a car my video I’m going to start grinding the onion some of the tomatillos and my Chili’s with the garlic into a very fine paste at this stage and since this food processor is not large enough I will have to transfer this alpha into a bowl and continue with the other topic my tomatillos into the food processor and then I’m going to add up via the cilantro but this time I want this part of the cells had to really be chunky this already looks done it’s chunky and I want to incorporate this to the other part that has the chili and I’m going to mix it and I’m going to try whether it needs more salt so let me just try it and see if it needs salt mmm damn it it’s chunky and I want to tell you I did put more salt let me just try it let you know how it is mmm it is so good it is ready for your quesadillas or your tacos but let me tell you that this is a base for the what we call in Spanish cassava which are like the Mexican stools or for your enchiladas but for that you need one more thing you have to fry it but we’re going to do that later thank you for being with us hi how are you and welcome to cook hi my name is Janet then welcome
A simple recipe casserole of crisp tortilla strips, great salsa and cheese.
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It’s a favorite for breakfast or a light easy supper. Good any time of day!
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Thanks to Kimberly in the Kitchen for sharing Hatch Green Chile Sauce
Kimberly in the Kitchen Hatch Green Chile Sauce
in New Mexico this is chili or green chili sauce as I call it now that’s chili with an e not chili with an i to learn how to prepare your New Mexican green chilies for this recipe watch my hatch green chile episode so stay tuned and learn how to use one of my favorite ingredients in the whole world [Music] now remember in New Mexico it’s just called Chile and you have two choices green or red now this is Chile with an e not Chile with an I like in Texas or some place which is chili con carne which means Chile as in the chili pepper with meat green chile sauce is a staple in every New Mexican household and everyone has their own variation I’ve spent a lot of time in New Mexico attending cooking schools and talking to chefs and locals here’s my version of green chili add your onions to a saucepan with a little salt and olive oil cook them over low heat for just about 5 minutes then add the chilies add a little more salt and your garlic powder you’re going to continue to cook these over medium-low heat to reduce some of the moisture in chilies which enhances the flavor continue to cook them for about 10 minutes stirring occasionally now add the chicken broth and bring to a simmer simmer over low heat for about 10 minutes stirring occasionally always prepare your corn starts by adding a little water to it in a separate Bowl and stirring it to get rid of any lumps if you just add the dry corn starts to the chili right now it’s just going to clump remember that you may not use all of this cornstarch so just add it a little at a time continue to simmer over low heat stirring as you go cornstarch takes a few minutes to thicken so wait a little bit between each installment the final consistency should be thick but pourable so stop adding corn starts just before it reaches that point because you’ve still got some simmering to do simmer over low heat for another 5 to 10 minutes just to get rid of the raw cornstarch taste once it reaches the desired thickness then turn off the heat and taste for seasoning at this point you may need to add some more salt and white pepper if you don’t have white pepper that’s no big deal just use black pepper white pepper is traditional just so that the little black specks don’t show up in it now remember when you season anything you want to stir it in in wait a few minutes especially with salt this gives us all too little time to dissolve before you taste a bit again now your green chili has reduced thickened and is ready to use on just about anything I make a big batch on the weekend and then freeze it in smaller containers for use later for a quick weeknight meal just grill up a piece of chicken put it on some brown rice with corn and black beans then top it with green chili and cheese see you next time on Kimberly in the kitchen
Yes, it is late August and the Hatch Chiles are arriving at our local grocery. The aroma of the chile roasting as you walk into the market is incredible.
Definitely taking some home with us!