Category Archives: Enchilada Sauce

Chile Verde Sauce

As a child my family and I traveled through Arizona and New Mexico on our cross-country trips we made twice a year from California to Monterrey, Mexico. This sauce is a combination of my love for Mexico and my love for the Southwest… I would love to live in Santa Fe one day. This is a great sauce for your favorite filled enchiladas, taquitos, chiles rellenos, burritos, tamales and base for pork chile verde. You can use whatever green chile is available in your area, such as Hatch, New Mexico or Anaheim.

 

Chile Verde Sauce

Chile Verde Sauce

Ingredients

8 to 10 Anaheim peppers
5 tomatillos
4 serrano or jalapeño chile peppers
1 medium white onion, roughly chopped
5 to 7 cloves garlic
2 teaspoons crushed cumin seeds
1/3 cup masa harina
1/2 cup water
3 cups chicken  or vegetable broth
Salt to taste
3 tablespoons olive  oil or oil of your choice

Fresh Chiles Verdes

Fresh Tomatillos

Stove Top Roasting Green Chiles

Tips~ When I only need to roast a few green chiles, I use my small comal on the stove top. Heat to medium and turn as needed.

 

Directions

1. Preheat oven to 425 degrees F. Line a baking pan with foil paper, lay the Anaheim peppers on baking sheet, drizzle with a little oil. Roast in oven for 30 minutes, turning after 15 minutes. Remove from oven and cover with a clean kitchen towel, set aside to cool.

2. In a medium pot, combine the tomatillos,onions, garlic and serrano peppers, cover with water. Cook on medium heat until the tomatillos go from bright green to an opaque olive color. Remove from heat and set aside.

3. Peel the blistered skins from the Anaheim peppers, remove the stems and seeds and chop roughly. Drain the liquid from the tomatillo mixture. Combine  peppers, tomatillo mixture, cumin, 2 cups of chicken broth, and 2 teaspoons of salt. Blend on high until smooth. Strain sauce through a wire mesh strainer into a large bowl.

4. In a large sauce pan, heat oil to medium heat. While the oil is heating, combine the masa harina and 1/2 cup water to make a slurry, set aside. When oil is hot, add the strained chile sauce and bring to a boil. Lower heat and while the sauce is simmering, add the masa harina slurry, stir well to combine .Add in 1 more cup of broth, taste for salt and continue cooking sauce for an additional 20 to 25 minutes, until sauce becomes thick. Yields about 6 cups.

Chile Verde Sauce

Roasted Poblano Sauce Enchiladas

People often ask me  what I do with all the recipes I cook and blog about. Leftovers come in handy for preparing other tasty meals in a hurry.  For today’s blog post, I had leftover Grilled Skirt Steak and a delicious Roasted Poblano Sauce. First thing that came to mind was Enchiladas! More often than not, I prefer enchiladas the way I grew up enjoying them. Saucy, minimal cheese and fresh garnishes. I have nothing against warm melted cheese, and lot’s of it, baked on top of enchiladas. But I am just as happy with a little crumbled cotija cheese or queso fresco.  In the post you will find a steak version and a meatless version of enchiladas. And if preparing dinner for two, no need to prepare a big pan. After cooking your tortillas, simply fill, roll, add warm sauce and cheese. Serve as is, or cook in the microwave for a few seconds just to melt cheese and warm ingredients.  I find that doing it this way, the tortillas don’t get soggy, and that’s a good thing. This is often the way I prepare them for my family of two. 

 

Carne Asada Poblano Enchiladas

Roasted Poblano Sauce Enchiladas
For Enchiladas with Carne Asada
2 cups  grilled and finely chopped carne asada ( used skirt steak)
1 teaspoon steak seasoning
Olive oil
10 – 12 corn tortillas
1 full cup guacamole
4 cups poblano sauce
1 cup cheese of your choice, I used a mix of cotija and queso fresco

*If you would like a cheese that melts more, I would use monterey jack or muenster cheese


Green onions, sliced
Cilantro, chopped
Avocado, diced

For Guacamole
Olive oil
1 serrano or jalapeno, minced
1/2 cup white onion, diced
salt and pepper to taste
Juice of 1 lime
2 small avocados, mashed
1/4 cup cilantro, chopped

Instead of raw onions ans serranos, I like to saute them a bit before adding them to the guacamole. I read this variation in my cookbook Nuevo Tex Mex that I purchased a few years back. I really love this variation. No strong onion flavors.
Instead of raw onions ans serranos, I like to saute them a bit before adding them to the guacamole. I read this variation in my cookbook Nuevo Tex Mex that I purchased a few years back. I really love this variation. No strong onion flavors.

Nuevo Tex Mex Guacamole

For Cheese Enchiladas
Replace the meat with 2 cups queso fresco

Roasted Poblano Sauce Enchiladas Filled with Guacamole and Queso Fresco

Directions

1. Brush tortillas on both sides with olive oil. Cook for a few seconds per side in a preheated skillet, set aside.

2. Add 1 cup poblano sauce to the bottom of baking dish.

3. Fill tortillas with gucamole and steak(or cheese) down the center of tortilla. Roll as tight as you can. Place, seam side down into the baking dish with sauce. Repeat until done.

4. Cover enchiladas with 2 cups of sauce. Add cheese on top. Cover and bake in preheated 350 degree F. oven for 25 to 30 minutes. Uncover and place under broiler for a minute or until cheese begins to brown. Before I serve them, I like to add some extra poblano sauce to the plate and place the enchiladas on top. Yields 4 servings.

 

Find recipe for Grilled Skirt Steak on site.
Find recipe for Grilled Skirt Steak on site.

Click onto Picture of Grilled Skirt Steak above for full recipe on site.

I enjoy adding  a fresh guacamole to my enchilada filling for a creamy texture.
I enjoy adding a fresh guacamole to my enchilada filling for a creamy texture.
I prefer a soft yellow corn tortilla for my enchilada recipes.
I prefer a soft yellow corn tortilla for my enchilada recipes.
Not only for chiles rellenos, roasted poblanos are delicious when prepared into a sauce.
Not only for chiles rellenos, roasted poblanos are delicious when prepared into a sauce.

*Click onto picture above for full recipe on Roasted Poblano Sauce.

In our family, many times we would just warm the enchiladas with only sauce and add crumbled mexican cheese before serving.
In our family, many times we would just warm the enchiladas with only sauce and add crumbled mexican cheese before serving.

Roasted Poblano Sauce EnchiladasRoasted Poblano Sauce Enchiladas

 

Roasted Poblano Sauce

I love roasted poblanos for chiles rellenos. I love a good green chile enchilada sauce too! I tend to favor the green Anaheim peppers for that sauce and never think to use poblanos. The rich dark green colors of the roasted poblano sauce will make any dish delicious without adding too much heat. I will usually purchase 6 large poblano peppers with the intention of preparing rellenos, but often I find myself roasting them off for salsa recipes. This is an easy and quick sauce recipe that includes that masa harina, that I enjoy so much, as a thickener. It’s naturally gluten free and adds a subtle corn flavor to the sauce. For today I share just the sauce recipe, but on the next blog post I will share with you the delicious Carne Asada Guacamole Enchildas that I prepared using this sauce. I am still on the fence on which is my favorite sauce….red or green….really pulling towards the green! 

Love the deep roasted green color of this sauce.
Love the deep roasted green color of this sauce.
For enchiladas, burritos, flautas, taquitos, smothered chicken, braising green chile.
For enchiladas, burritos, flautas, taquitos, smothered chicken, braising green chile.

Roasted Poblano Sauce

5 large, roasted poblanos
6 cups chicken broth 
Olive oil
1/2 cup onion, diced
3 cloves garlic, minced
2 serranos or jalapenos, minced
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon vinegar powder or 1 tablespoon cider vinegar
1 teaspoon cumin seeds, crushed
1 teaspoon oregano, crushed
1/2 teaspoon coriander
1/2 teaspoon white pepper
1/4 cup masa harina
1/4 cup water
Salt to taste

I will often roaste the poblano peppers, store them in a plastic storage bag for a few days. This will make it alot easier to peel the blistered skins off of the peppers .
I will often roaste the poblano peppers, store them in a plastic storage bag for a few days. This will make it alot easier to peel the blistered skins off of the peppers .

 

Directions

1. To the blender, add the roasted poblanos and 2 cups of chicken broth. Blend on high until smooth and set aside.

2. Add 2 tablespoons of olive oil to a deep skillet and heat to medium. Add the onions, garlic and serrano peppers. Season lightly with salt and pepper and saute for 6 to 8 minutes. Add the poblano sauce from blender ans cook for 5 minutes.

3. Add the garlic powder, onion powder, vinegar, cumin, oregnao, coriander, white pepper and remaining broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.

4. In a bowl, whisk the 1/4 cup water into the masa harina until smooth. Whisk this mixture into the simmering poblano sauce. Stir well to combine and continue cooking for 10 minutes. Taste for salt and adjust seasonings to taste. Yields about 71/2 cups.

Of course I had to prepare a pan of enchiladas with such a tasty sauce.
Of course I had to prepare a pan of enchiladas with such a tasty sauce.

Don’t forget to check out my next blog post for this delicious Carne Asada Guacamole Enchiladas! Coming Soon!

Roasted Poblano Carne Asada Enchiladas