Near the Arizona-Sonora border, in towns like Tubac, you find two related styles of green chile sauces, both relatively mild. Some cooks tame the chile heat with tomatillos, the Mexican way, and others take more of an Anglo angle, accomplishing the same end with tomatoes.
Yield : Makes approximately 4 cups
Ingredients
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1½ cups chopped roasted mild green chile, preferably New Mexican or Anaheim, fresh or frozen
- 1 cup canned crushed tomatoes or 8 ounces husked tomatillos, boiled in water until soft, drained, and chopped
- 1½ cups chicken stock
- 1 teaspoon salt, or more to taste
Directions
In a heavy saucepan, warm the oil over medium heat. Add the onion and sauté until well softened, about 5 minutes. Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile and tomatoes or tomatillos. Pour in the stock and add the salt. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.
Serve warm with enchiladas or other dishes. The sauce keeps, refrigerated, for about 5 days and freezes well.
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