The following is a recipe for New Mexican Green Chile. It is similar to that which was served until November, 1995 at the Chile Connection in Taos, New Mexico. It is essential that this be prepared with either fresh roasted or frozen green New Mexican Chiles -- canned green chiles will just not do.
Ingredients:
| 2 | Tbsp | Olive Oil |
| 1 | small onion, chopped | |
| 1 | cup | Green Chiles, chopped |
| 2 | Tbsp | Flour |
| 1/2 | tsp | Garlic Powder (more to taste) |
| 1/2* | tsp | Salt |
| 1/4 | tsp | Ground Black Pepper |
| 1 | tsp | Olive Oil (as needed) |
| 1 | cup | Vegeterian Beef Stock, hot (as needed) |
*Note that most commercial beef broths are heavy on salt. So consider leaving this ingredient out if using commercial broth. You can always correct by adding more salt after the sauce is cooking.
Saute onions in olive oil for 2 or 3 minutes. Add green chiles
and saute 2 or 3 minutes more and reduce heat.
In a small container, mix
flour, garlic powder, salt, and black
pepper. Add olive oil and mix to produce a paste slighter thicker
than heavy cream. Carefully add this mixture to the chiles and
onions and heat.
Add beef stock, stirring
constantly to avoid lumps. Bring to
a boil, reduce heat and simmer for 10 minutes. Add more stock
as necessary to produce desired consistency.
The sauce is used as enchilada sauce or as a "smother" on top of burritos or meats.
FREEZING:
This sauce may be
frozen without harm.