How To Make Green Chile Sauce From Powder Recipe 395

Steps:

• In a skillet or wide sauce pan, heat the drippings or oil over medium low heat. When hot, add the onion and garlic and sweat for 5 minutes or until soft. To the onion and garlic add 1/2 teaspoon cumin powder, 1 1/2 - 1 tablespoon flour depending on desired thickness and . Stir to coat the onion. Slowly add the stock, stirring constantly to keep the flour and powders from lumping. Once all of the stock has been added, increase the heat to medium. Add the oregano and salt. Bring to a boil, reduce heat to a simmer. Let simmer for 15 minutes, stirring frequently. Directions In a 2 quart saucepan, heat 2 tsp vegetable oil to medium heat. Add onion, garlic, & saute for about 5 minutes or until the onion is translucent. Stir in the oregano, cumin and flour. Stir for about 4-5 minutes until the mixture because a roux, begins to bubble, and turns a light brown, then remove from heat. In a separate bowl, mix chile powder & water until it is blended smoothly. Combine the chile mixture and flour/onion paste, stirring with a whisk to prevent any lumps. Return the pan to medium heat & bring the sauce to a boiling point. Stir constantly until bubbles form. Once the sauce shows signs of boiling, reduce heat to a low simmer & cover for 2-3 minutes. Be sure to stir thoroughly to catch any lumps that might begin to form. Let the sauce cool, smooth & thicken. Once cool, add salt to your liking. Now you have the an authentic New Mexico sauce for making red enchiladas, chile con carne, posole, chile beans, or whatever you feel needs a red chile kick.

Steps:

• Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

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.