Chile Colorado Sauce 2

Click here for a larger picture of Chile Colorado Sauce 2
4 Servings
Chiles Mexican
Chile Garlic Mexican Sauces Cumin Peppers

4 Ancho les wiped clean, Seeded, and stemmed
4 Pasilla les wiped clean, Seeded, and stemmed
2 cups good beef or cken stock
6 cloves lic roasted
1 White on chopped optional grilled or blackend
1 tablespoon gano
1 tablespoon in

On a comal, over a mediumhigh heat, toast the chiles until fragrant, about 30 to 60 seconds dont burn them they will be bitter. Place in a bowl and Cover with the chicken stock and allow to soften, about 20 minutes. In a blender, place the chiles and stock. Blend until chopped. Add the garlic,onions, oregano, cumin, vinegar, and salt and pepper. Blend until very smooth. you may want to run it thru a sieve, to get the seeds out, At this point you may fry the sauce in 2 tablespoons of oil or lard, but this step is opptional if so,cook 10 min in the oil,otherwise just heat in pan for 10min. NOTE;you may want to make a roux with some flour and oil to thicken. Yield: about 3 cups


VIEW THE RECEIPT

Green Chile

4 Servings
Pork Mexican
Main Dish Side Dish Spicy Slow cook Fall Pork Mexican

3 tablespoon king oil
2 pounds Lean pork ed
1 medium on cubed
3 cloves lic minced
28 ounce atoes diced
10 ea Anaheim les roasted, peeled, seeded and chopped
1 optional apeno peppers chopped
1/4 cup optional antro chopped
2 cups Water
Salt and per to taste
1 1/2 tablespoon ur
1/2 cup Water

Heat oil in large stock pot. Brown garlic in oil. Add pork, onion, salt and pepper. Suate until pork is browned. Drain juice from tomatoes into stock pot. Add tomatoes and chiles to pork. Optionally add Jalapeno and Cilantro. Add 2 cups of water. Stir well and simmer covered about 2 - 4 hours. Whisk flour and 1/2 cup of water together until smooth. Add to chile mixture, stirring constantly until slightly thickened. Cover and simmer for another 30 minutes. Serve with tortillas. Suitable for freezing.


VIEW THE RECEIPT

Chile Powder

4 Servings
Chilies American
Condiments Advance Low Sugar Chilies American

bunch Dry chili pers anchos, chipotles, and guajillos

Preheat oven to 300. Slit the chiles open and remove the seeds. Place the split chiles in a single layer on a baking sheet and roast until they are thoroughly dry and stiff, 3 to 5 minutes. Crumble the chiles into a bowl. Put the pieces in a spice grinder and grind them to a powder. Store in an airtight container in a cool, dry place for up to 1 month or in the freezer for up to 3 months.


VIEW THE RECEIPT

Chile Chicken Enchiladas

6 Servings
Chicken Mexican
Chile Chicken Enchiladas Chile Chicken Enchiladas Mexican

2 cups diced cooked cken
1 1/2 cups shredded monterey jack cheese
1 (6 oz) 1/2 cup sliced ined roasted red bell pe
1 jar 1 can (4.5 oz) old el paso chopped green chil
1 cup r cream
1 can (10 oz) old el paso enchilada sauce
8 flour tillas for burritos
1 1/2 cups shredded ddar cheese
1 (6 oz) shredded lettuce chopped tomato or avocado and additional r cream if desired

Heat oven to 350f. Spray 13x9 inch (3 quart) glass baking dish wi spray. In medium bowl, mix chicken, monterey jack cheese, bell peppers, green chiles and sour cream. Spread about 2 tablespoons enchilada sauce over each tortilla. top 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down baking dish. Top enchiladas with any remaining enchilada sauce. S with cheddar cheese. spray sheet of foil with cooking spray; cover dish with foil, sprayed side down Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Serve with lettuce, tomato or avocado and additional sour cream.


VIEW THE RECEIPT

Green Chile Burgers

Green chile salsa and sliced avocados add South-of-the-border flare to the classic burger.

VIEW THE RECEIPT