Does anyone have an authentic mexican cuisine recipe for green enchilada sauce?
Posted by: admin / Category: Authentic Mexican Dishes
I love chicken enchiladas, but I like the green sauce not the red. I used to make them ALOT. But we found out we are allergic to gluten, which is found in wheat. The only store bought green enchilada sauces I have found have wheat in them. PLEASE HELP! I really miss this dish and so does my husband.
Thanks! I will be keeping all of the recipe suggestions! I have to give points to the fastest, though. I have to say that time in the kitchen has become extremely important now that nearly everything we eat is made from scratch. Thanks again!
I wanted to suggest the store-bought, but that’s too bad about your allergy.
You can try this…CLEAN, then boil 6 tomatillos 5 minutes, til they change color.
Chop 2 poblano chiles and one jalapeno (if you like it hot), and throw in a blender with the tomatillos, and add enough water to bring it to a decent "sauce" smooth consistency.
Put a little oil in a skillet, and pour in the salsa. Fry the salsa about 5 minutes, then sprinkle with 1/2 teaspoon corn masa, and continue to cook for another 10 minutes. Add more water if it gets too thick. Add salt to taste.
The fewer ingredients, the better.
That should do the trick.
February 24th, 2010 at 3:00 am
I made this recently, and it is good. One good thing abou so many Mexican immigrants is that it is getting easier to get some of the ingrediants anywhere, like tomatillos which I have always liked
* 1 pound peeled (paper skin) and washed
tomatillos, cut in halves
* 2 medium white onions coarsely chopped.
* 1/4 cup olive oil
* 4-6 cloves garlic, smashed or 2 -3 teaspoons garlic powder
* 1 1/2 teaspoon cumin
* 1 tablespoon mild chili powder (or to taste)
* 2 cups roasted, peeled, seeded and chopped Anaheim chilies
* (Or)1 can diced green chilies — (4 oz)
* 3 cups mild chicken broth
* Salt and pepper to taste
Instruction:
In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
Reduce heat to a simmer and cover, continue cooking until the tomatillos are soft. Cool until room temperature. At this point, you may refrigerate sauce for later or freeze. When ready, process sauce until smooth in a blender or food processor.
References :
http://www.mex-recipes.com/green-enchilada-sauce-recipe.html
February 24th, 2010 at 3:07 am
I wanted to suggest the store-bought, but that’s too bad about your allergy.
You can try this…CLEAN, then boil 6 tomatillos 5 minutes, til they change color.
Chop 2 poblano chiles and one jalapeno (if you like it hot), and throw in a blender with the tomatillos, and add enough water to bring it to a decent "sauce" smooth consistency.
Put a little oil in a skillet, and pour in the salsa. Fry the salsa about 5 minutes, then sprinkle with 1/2 teaspoon corn masa, and continue to cook for another 10 minutes. Add more water if it gets too thick. Add salt to taste.
The fewer ingredients, the better.
That should do the trick.
References :
Cook homemade mexican every day of my life.
Hubby is from jalisco.
February 24th, 2010 at 3:34 am
i wonder if you mean tomatillo sauce or green chile sauce ? to make green chile sauce, start with about two or three pounds of chiles. i dont like it too hot so i use anahiem,but you can go as hot as you like. roast them. then peel, remove the seeds, and stem and chop them. shred a half chicken roasted. You can get the roasted chickens in the store or just cook a few pieces in the oven and shred them. heat some butter and olive oil and gently saute 5 or 6 cloves of chpped garlic. dont let it brown, add the chiles and saute with salt and lpepper and about a cup of chichen broth. I use sansons low salt. let it all cook only abot ten minutes or so. let it thichen up some. meanwihel cook some chichen broth to simmer, and one at a time cook your tortillas in the broth. only a few seconds and then put them on a plate an d fill iwth shreeded chichn an d a little shredded cheese if you like. role into a baking pan. when all the tortillas are filled and rolled, pour the sauce over4 and some grated cheese i use jack, but some poeple like chedder. and bake for about 2o min a t 400 its easier than i t looks here. serve with sour cream and salad or rice and beans…mmmmm
References :
February 24th, 2010 at 3:40 am
El Charro Cafe Green Enchilada Sauce
2 tablespoons vegetable oil
1/2 white onion, chopped
2 tablespoons flour
2 cups anaheim chilies, roasted,peeled,seeded and chopped (about 4)
3-4 cloves garlic, minced
2 cups chicken stock
3/4 teaspoon salt, to taste
In a medium skillet, heat oil and sauté onion. Add the flour and mix well. Stir in chiles, garlic, stock, and salt and simmer for 20 minutes. Puree in a blender. Use immediately over enchiladas, or refrigerate, or freeze for later use.
***ENJOY!!!
References :
February 24th, 2010 at 3:45 am
Hi. all are good suggestions,b ut georgia obviously missed the whole boat with the fact that flour is made from wheat!
But u can just use something like Bob’s Red Mill All Purpose GF flour for any recipe calling for flour (as a filler and thickener, NOT a baking recipe in which you also need yeast and xantham gum to make it rise!)
Enjoy!
References :