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
- 8 to 10 Anaheim peppers
- 5 to matillos
- 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
- 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.
- 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.
- 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.
- 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.
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.
Enchiladas Verdes-Green Chile Chicken Enchiladas
The green chile sauce above was prepared with hatch green chiles that were grilled on the charcoal grill. I removed the stems and seeds, but left the blistered skins intact. I knew I would be straining the sauce after I blended it. That removed any skins, but gave the sauce a slight smoky flavor and a darker color. I love the little specs of black that you can see in the sauce.
To prepare enchiladas you will soften some corn tortillas in preheated oil for 30-40 seconds. Fill with previously cooked shredded chicken. Cover with warm Fire Roasted Chile Verde Sauce . Garnish with crumbled queso fresco, thin sliced onion and crema or sour cream.
If you would like to use a melting cheese, just transfer filled enchiladas to a baking dish. Cover generously with sauce and shredded jack cheese. Place under the broiler just until cheese melts.