Prep 20 mins
Cook 30 mins
Another wonderful enchilada sauce, slightly modified, from the Rancho de Chimayo Cookbook. Great on enchiladas, burritos, tamales, huevos rancheros, you name it!
- 4 cups vegetable broth or 4 cups water or 4 cups chicken broth
- 2 cups chopped roasted green chili peppers, preferable New Mexice green or Anaheim
- 2 medium tomatoes, chopped or 1 cup canned crushed tomatoes
- 2 teaspoons minced white onions
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 2 tablespoons cornstarch, dissoved in
- 2 tablespoons water
- additional salt and pepper
- Combine all ingredients except cornstarch in large saucepan and bring to a boil over med-high heat.
- Reduce the mixture for 10-15 minutes.
- Add the cornstarch.
- Reduce heat to a simmer, and cook for 5 to 10 minutes. The sauce should be thickened, but quite pourable, with no taste of raw cornstarch.
- This is good with some chopped or shredded chicken breast in it.
- Keeps in refrigerator up to 5 days, and freezes well. Might need to add a little water when reheating.
- Can be doubled/multiplied.