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Prep Time: 30 Minutes Cook Time: 28 Minutes |
Ready In: 58 Minutes Servings: 1 |
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This is a sauce that originates from the regions of southern New Mexico, where it is used for a topping for enchiladas and the like. Freezes well. Ingredients:
3 tablespoons vegetable oil |
1 onion, chopped |
3 cloves garlic, minced |
2 tablespoons all-purpose flour |
2 cups chopped roasted mild green chilies (new mexico or anaheim; fresh or frozen) |
2 cups chicken stock |
1 teaspoon salt |
1 teaspoon ground coriander |
Directions:
1. Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
2. Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
3. Add the chiles, then whisk in the stock and the seasonings.
4. Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
5. May keep refrigerated for up to 5 days; freezes well.
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