23 Feb

What is the recipe for the New Mexico cuisine, the Green Chile Ranchero sauce?

Posted by: admin  /  Category: Authentic Mexican Cuisine


I’ve looked online and every sauce they have is not it! I’m a New Mexican that is far from home (living in Texas). Everybody here cooks "Tex-Mex", or just plainly "Mexican" cuisines. Every recipe online has tomatoes, poblanos, and all that crap that I know for sure doesn’t exists! I need the authentic recipe please! It is a favorite topping for huevos rancheros and chile rellenos.
This question only applies to the people that know what I am talking about when you are asked in a New Mexican restaurant, "Red or Green"? That famous question should refresh the minds.
The only chiles that I am concerned with is the famous ‘Hatch Green Chile’ from Hatch, NM. Moreorless, they are Anaheim Chiles.
Close folks, but no cigar…every restaurant that contained it did not have tomatoes in it nor tabasco. I’ve already spent a few wasted hours online trying to find one close enough. I can honestly say won’t be online. I have concluded that asking this question will catch the eye on who knows what I am talking about. All these other ranchero sauces are tainted with the wrong ingredients.
All I can recall is that it contained corn starch and the perfect concoction of green chile, onions, and the rest I cannot figure…

GREEN CHILI SAUCE

4 c. mild green chilies (peeled and diced)
2 c. tomatoes, diced
2 tsp. garlic, chopped
2 oz. jalapenos, diced
2 tbsp. cumin
2 tsp. onion powder
1 oz. Tabasco sauce
2 c. water

Bring to a low boil and simmer for 1 hour uncovered. Thicken with flour and water slurry as needed.

4 Responses to “What is the recipe for the New Mexico cuisine, the Green Chile Ranchero sauce?”

  1. ? Says:
    February 24th, 2010 at 3:03 am

    GREEN CHILI SAUCE

    4 c. mild green chilies (peeled and diced)
    2 c. tomatoes, diced
    2 tsp. garlic, chopped
    2 oz. jalapenos, diced
    2 tbsp. cumin
    2 tsp. onion powder
    1 oz. Tabasco sauce
    2 c. water

    Bring to a low boil and simmer for 1 hour uncovered. Thicken with flour and water slurry as needed.
    References :

  2. Kristine Says:
    February 24th, 2010 at 3:15 am

    http://www.mfnmfoods.com/WebTraditional%20Green%20Chile%20Stew.png

    recipe
    References :

  3. banandy Says:
    February 24th, 2010 at 3:44 am

    Hmm… Well I’m Mexican-American and am familiar with the plain "Mexican" cuisine that you mention but perhaps I can help with the recipe.

    Usually salsas that are made at home are made to taste. The preparation of the chiles usually consists of cooking them in some manner (boiling, frying, roasting, etc). I recommend cooking the green chiles and then blending them and adding salt to taste with a clove of garlic (optional).

    You might also want to boil a tomato and add that to the blender with the chiles.

    Salsa can have very complex tastes that all come down to preparation. I recommend that you do a test run so that you may end up with the perfect recipe to suit your needs.

    Additional note: My favorite kind of salsa is the one made in a mortar and pistol (morcajete) with serranos, garlic, and tomatoes. YUMM!

    Good luck!
    References :

  4. Doc to the Corps Says:
    February 24th, 2010 at 4:11 am

    Ok I dont know where in Tx you are but where i am in Tx HEB has the Hatch chile fest right now with Hatch chiles. Try HEB website or HEB central market, Good Luck
    Semper Fi
    Doc
    References :

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