Category Archives: Sauces

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

Lemon Garlic Chicken with Cilantro~Prepared Two Ways

As many times as we all prepare chicken recipes, one still manages to find a new way to enjoy it. Mixing and matching ingredients was the way I learned to cook. My family had there tried and true recipes that you did not veer from and they were delicious. But when you cook  95% of your meals at home, you have to get a little creative sometimes. I mean, I did not develop any new flavor combinations here, I just paired it in  a slight different way.  Once I learned a few basic sauce recipes, I documented them as I prepared them, always with my twist, then I could refer to them as a basic preparation for next time. The first recipe is prepared with grilled chicken and the second one is prepared with a lightly masa harina breading on the stove top. If it was up to me, I would grill everday, lol! But  you know that Mother Nature may have the last word when it comes to that. So, as Guy(food network), that guy would say, “Winner, winner, chicken dinner”!!

 

Grilled Lemon Garlic Chicken with Cilantro

Grilled Garlic Lemon Chicken

Ingredients

Recipe for Lemon Garlic Sauce with Cilantro (see recipe below)
3 large boneless chicken breast, filet and slice in half
Kosher salt
Fresh cracked pepper
Granulated garlic
Cumin
Chipotle powder or cayenne
Juice of 1 lemon
Olive oil or grapeseed oil

Tips~If chicken breast are thicker on one side after you slice them, pound them out lightly, so that they are even in thickness.

Grilled Garlic Lemon Chicken

The chicken breast look dark in the spots where the chipotle powder was more concentrated.

 

Directions 

Season on both sides, to taste,  with spices listed. Squeeze on lemon juice and drizzle with oil. Grill on preheated  grill at med/high heat for about 5 minutes per side. Make sure you keep lid closed during cooking time. Remove from heat and cover with lemon garlic sauce. Tent loosely and let rest for 5 minutes. Yields 4 to 6 servings. I served this chicken over rice and also sliced some of it thin for tacos.

Grilled Lemon Garlic Chicken with Cilantro

 

 

Stove Top Lemon Garlic Chicken 

Lemon Garlic Chicken

For Stove To Lemon Garlic Chicken
3 boneless chicken breast, pounded out slightly
lemon pepper seasoning
chile de arbol or chipotle powder
salt to taste
1/2 cup masa harina or all purpose flour
2 tablespoons flour, optional
grapeseed or olive oil for frying

 

For Lemon Garlic Sauce with Cilantro

Lemon Garlic Sauce with Cilantro
Olive oil
8 cloves garlic, sliced
1/3 cup shallots or sweet onions, finely diced
salt
pepper
1/2 teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon dried thyme
1 tablespon flour
1 1/2 tablespoons unsalted butter
1/2 cup white wine
1/2 cup chicken broth
6 thin lemon slices, optional
Juice from one lemon
6 jalapeño stuffed queen olives, finely chopped or 2 tablespoons capers

*1/4 cup packed cilantro, chopped or parsely if cilantro is not your thing.

Lemon Garlic Chicken with Cilantro

I prepared 6 pieces, but this was the next day, lol!

Directions

1. Season the chicken on both sides, to taste, with lemon pepper, chile de arbol(or chipotle) and salt. Dredge through the masa harina until coated evenly and set aside while you prepare your sauce.

2. For sauce: Heat olive oil to medium/low heat. Add the garlic and saute for 7 to 10 minutes. If it browns too quick, then turn down the heat.  The garlic will become a little sweet and mild in flavor. Add the shallots, salt, pepper, red pepper flakes, oregano and basil and cook for 2 more minutes.

3. Turn heat up the heat slightly. Stir in the flour and cook for less than a minute. Add all of the remaining ingredients. Bring up to a boill, reduce to a simmer and continue cooking for 6 to 8 minutes or until the sauce thickens slightly. Taste for salt and pepper. Keep on lowest temperature to keep warm.

4. Preheat 1/2 cup oil in skillet at medium heat for 5 minutes. Fry the chicken for 4 to 5 minutes per side or until golden and crispy. Transfer to a metal rack to drain or a plate lined with paper towels. Serve with lemon garlic sauce over the top over pasta or rice. Yields 4 to 6 servings.

Lemon Garlic Chicken

 I served the chicken over some whole grain pasta with red sauce and grated parmesan. I also prepared some chicken parmesan style sub sandwiches with a few pieces. 

Lemon Garlic Chicken with Cilantro

Surf and Turf~ Shrimp and Chicken Grilled in a Spicy Mexican Mole Sauce

This version of a quick mole (mo-leh) sauce came together fairly quickly. I was undecided on how I wanted to season both chicken and shrimp I had sitting in front of me. I saw I had a little chile ancho sauce leftover, so that led me to this tasty sauce. I tried to add some of the most essential ingredients that make up a mole sauce. Must have dried chiles, peanuts, sesame seeds, more chile and of course chocolate! I was very happy with the results and will do it again soon! We literally stood at the kitchen counter enjoying the shrimp, after pictures, while the chicken cooked the rest of the way.  My inspiriation for this sauce, was watching Rick Bayless the day before prepare a beautiful pepian sauce over chicken. I can’t wait to try that recipe! Buen Provecho and happy grilling!

 

For Quick Spicy Mole Sauce

Spicy Mole Sauce
Spicy Mole Sauce


2 chile ancho
1/4 cup spicy tomato salsa, homemade or store bought
1 1/2 to 2 tablespoons creamy peanut butter
3/4 cup chicken broth
2 tablespoons olive oil
1 tablespoon apple cider vinegar

*1 1/2 teaspoons dark chocolate cocoa powder
1 1/2 teaspoons Mexican oregano
2 teaspoons toasted sesame seeds, plus more for garnish
1/2 teaspoon anise seeds
1 full  teaspoon crushed chile piquin or red pepper flakes
1/3 teaspoon pepper
Pinch of cinnamon
Salt to taste

Tips~ For many homemade salsa recipes type in salsa or hot sauce in the search bar. You can find many, many recipes on site.

 

Directions For Sauce

1. Remove the stems and seeds from chile ancho and rinse off. Place in a glass bowl, cover with water and cook in the microwave for 5 to 7 minutes. Remove from microwave and let steep for a few minutes.

2. Drain all the water from peppers and transfer to the blender. Add all of the remaining ingredients into the blender. Blend on high until smooth and creamy. Taste for salt.

Quick Spicy Mole Sauce

 

 

 Grilled Shrimp in a Spicy  Mole Sauce

Grilled Shrimp in a Spicy Mole Sauce

16 large shrimp, peeled and cleaned
salt
pepper
Chile de arbol powder or cayenne pepper
1/3 cup mole sauce
oil for grill
toasted sesame seeds
lime

Grilled Shrimp in a Spicy Mole Sauce

 

Grilled Shrimp in a Spicy Mole Sauce
Directions For Shrimp

1. After you clean shrimp, season lightly with salt, pepper and chile de arbol powder. Add in the 1/3 cup mole sauce and stir to coat evenly. Cover and marinate for 30 to 40 minutes.

2. Prepare grill. Brush grates with oil. Cook the shrimp on preheated medium/high grill for 2 to 3 minutes per side. To serve, add a little more mole sauce to serving dish, add the shrimp. Garnish with toasted sesame seeds and lime wedges. Serve with tostadas or chips. Yields up to 4 servings as an appetizer.

Grilled Shrimp in a Spicy Mole Sauce

 

Grilled Shrimp in a Spicy Mole Sauce

 

 

Grilled Chicken  in a Spicy Mole Sauce

Grilled Chicken in a Spicy Mole Sauce

2 pounds boneless chicken thighs
salt and pepper
garlic powder
3/4 cup mole sauce (see recipe)
oil for grill
toasted sesame seeds
lime wedges

Grilled Chicken in a Spicy Mole Sauce

Grilled Chicken in a Spicy Mole Sauce

Grilled Chicken in a Spicy Mole Sauce

Directions For Chicken

1. Trim away any extra fat from chicken thighs. If thighs are thick, pound them out slightly so they are more even. Season the chicken lightly with salt, pepper and garlic powder, Place in glass dish or heavy plastic bag. Pour in 3/4 cup of sauce over the chicken to coat evenly. Marinate for 2 to 4 hours.

2. Remove chicken from refrigerator 30 to 40 minutes before cooking. While the chicken comes to room temperature, prepare your outdoor grill for indirect cooking. Heat to medium/high. When ready, Place the chicken on the hot side of the grill and cook for 5 minutes per side.

3. Transfer over to the cool side and continue cooking with lid closed for about 45 to 50 minutes.  Baste the chicken with some of the extra sauce when you flip it over. You are looking for an internal temperature of 165 degrees F. Check the smaller pieces first and remove from grill as they are done. Cover with foil and let chicken rest until ready to serve. Grnish with more toasted sesame seeds and lime wedges. Yields 6 servings.

Grilled Chicken in a Spicy Mole Sauce

 

Grilled Chicken in a Spicy Mole Sauce

The first night we had the chicken over a fresh arugula salad with pickled red onions, tasty!!

 

Grilled Chicken in a Spicy Mole Sauce

And the next day, I sliced up the chicken, added extra sauce and made a quick torta with some toasted bolillo rolls! Yum!

Grilled Chicken in a Spicy Mole Sauce

 

Richard Grilling. He loves it!

I had to share. My husband Richard is a big help when I want to grill. He loves preppring the grill, but loves playing with fire even more, lol!