No. 2, Green Chile Sauce for Enchiladas or Tamales, etc.
This classic green chile sauce recipe, dating back to 1900, offers a rich and savory flavor profile perfect for enchiladas and tamales. The sauce features tender green chiles, a touch of flour, and a hint of salt, creating a comforting and satisfying taste. The slow cooking process ensures a smooth texture and allows the flavors to meld beautifully, making it a versatile addition to any Mexican-inspired meal.
Ingredients
- 3 cups Green chiles
- 1/2 cup Water (Quantity estimated (not specified in original recipe))
- 1/4 cup Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 2 tablespoons Flour
- 1 teaspoon Salt
Instructions
- 1Split the green chiles, remove the seeds and veins. Place the chiles in a pot with a little hot water and boil until tender. This should take about 10 minutes.
- 2Once the chiles are tender, mash them. Then, press the mashed chiles through a sieve to remove any remaining skins or seeds, creating a smooth pulp.
- 3Melt the butter (or vegetable shortening) in a saucepan. Add the flour and salt. Brown the mixture just a little. Add the green chile pulp and cook slowly for half an hour, stirring occasionally.
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