Simple New Mexican Green Chile Sauce High Altitude Recipes

SIMPLE NEW MEXICAN GREEN CHILE SAUCE, HIGH ALTITUDE

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.

TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE

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.

CHUY'S HATCH NEW MEXICAN GREEN CHILE SAUCE

Steps:

• In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
• Add garlic and cook another 2 minutes.
• Stir flour in with onions and garlic so that it thickens.
• Add chopped chilies, beef broth and salt and mix well.
• Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
• The sauce should be thick enough to bind chilies and onions together.
• Sauce can be refrigerated for three days, or frozen.

NEW MEXICO GREEN CHILE SAUCE

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.