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00Ingredients
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1 small onion, finely chopped
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1 clove garlic, minced
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2 tablespoons vegetable oil
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1 tablespoon all-purpose flour
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2 to 3 cups chicken broth
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1 cup chopped green New Mexico chile, roasted, peeled, stems removed
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1 small tomato, peeled and chopped
Instructions
In a medium skillet, heat the oil and saute the onion and garlic until they are soft. Stir in the flour and blend well. Simmer for a couple of minutes to cook the flour, being careful it does not brown. Slowly add the broth and stir until smooth.
Stir in the remaining ingredients, bring to a boil, then reduce the heat and simmer until the sauce has thickened, about 15 minutes.
| Servings |
| 2 to 3 cups |
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This versatile sauce is basic to New Mexican cuisine. It’s at it’s best made with fresh green chile. Finely diced pork can be added but cook the sauce of an additional half hour. Use this sauce over enchiladas, burritos, eggs for breakfast, or the above chile rellenos. It will keep for about 5 days in the refrigerator and freezes well.
Ingredients
InstructionsIn a medium skillet, heat the oil and saute the onion and garlic until they are soft. Stir in the flour and blend well. Simmer for a couple of minutes to cook the flour, being careful it does not brown. Slowly add the broth and stir until smooth. Stir in the remaining ingredients, bring to a boil, then reduce the heat and simmer until the sauce has thickened, about 15 minutes.
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