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Cafe Pasqual's Green Chile Sauce
Cafe Pasqual's Green Chile Sauce
From: garhow@hpubmaa.esr.HP.COM (Garry Howard)
Dat e: 13 Oct 1993 12:58:33 GMT
Servings: 6
1
1/2 lb mild green New Mexico chiles
-
-
roasted, peeled, seeded and
chopped to measure 2 cups
3/4 lb hot green New Mexico chiles
-
-
roasted, peeled, seeded and
chopped to measure 1 cup
4
c water
/2 white onion
medium diced
1
-
2
6
ts dried Mexican oregano
cloves garlic
-
finely minced
1/2 ts kosher salt
1
2
3
Tb vegetable oil
Tb all-purpose flour
From: Cafe Pasqual's Cookbook by Katherine Kagel - ISBN 0-8118-0293-0
Cafe Pasqual's is a popular restaurant in Santa Fe, NM.
This is the sauce we use to dress omelots, huevos motulenos, huevos
rancheros, enchiladas, and burritos. Called chile verde, it is the
gravy of New Mexico. Gravies are the personal mark of a cook, so please
feel free to make this recipe yours with your own additions or deletions.
Green chiles are available fresh, frozen, canned, or dried. If using
fresh chiles for this recipe, which are preferred, make a special effort
to obtain New Mexico green chiles rather than use the milder, ubiquitous
Anaheim variety. If New Mexico green chiles are unavailable, substitute
fresh poblano chiles. Poblano chiles are shiny, dark green, and have more
of a bell pepper shape than the longer, pointed New Mexico and Anaheim
varieties. Fresh chiles need to be roasted, peeled, stemmed, seeded,
and chopped before using. Frozen chiles have already been prepared in this
manner. If using canned chiles, the least preferable choice, rinse them
thoroughly before using. Canned and frozen chile products are specifically
labeled by the processor as to whether the chiles are hot, medium-hot, or
mild. If using dried green chiles, soak in hot water to cover for 45
minutes to rehydrate them, then drain, seed, and chop.
Place all the ingredients, except the vegetable oil and flour, in a large
saucepan over medium heat. Simmer, uncovered, until juice has thickened
http://www.cs.cmu.edu/~mjw/recipes/sauces/green-chile-sauce.html (1 of 2) [12/17/1999 11:45:53 AM]
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