Roasted Hatch Green Chile Enchilada Sauce
This vibrant and flavorful Roasted Hatch Green Chile Enchilada Sauce captures the essence of New Mexico's famed green chilies. Made with fresh Hatch chiles that are roasted to perfection, this sauce is complemented by the aromatic flavors of garlic and onion, enriched with chicken stock, and balanced with a touch of tomato and spices. It’s versatile enough to be used in enchiladas, tacos, or as a zesty topping for grilled meats. For those who can't find Hatch green chiles, Anaheim chiles serve as an excellent alternative. Let this sauce become the star of your next Mexican dish, bringing warmth and depth to every bite.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
New Mexico green chiles
1 1/2 cups (roasted, peeled, seeded, and chopped)
garlic cloves
4 (minced)
yellow onion
1 medium (chopped)
chicken stock
2 cups (homemade or store-bought)
chopped tomato
1/2 cup (fresh blanched and chopped or canned)
ground cumin
1 teaspoon (ground)
salt
2 teaspoons (to taste)
canola oil
1 tablespoon (for sautéing)
flour
1 tablespoon (for the roux)
Instructions
1
Start by roasting the New Mexico green chiles over an open flame or under a broiler until charred. Place them in a sealed plastic bag for about 10 minutes to steam and loosen the skins. Once cool enough to handle, peel the skins off, remove the stems and seeds, and chop the chiles. Optionally, you can use a food mill for a finer texture.
2
In a medium saucepan, combine the reserved seeds, stems, and peels with 2 cups of chicken stock. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes to infuse the stock with rich chile flavor. After simmering, strain the stock to remove the seeds and stems.
3
While the stock is infusing, finely chop the onion and garlic. In a skillet, heat the canola oil over medium heat. Add the onion and garlic, season with 1 teaspoon of salt, and cook until they become translucent and soft, about 10 minutes. Optionally, pulse the mixture in a blender or food mill to achieve a slightly smoother texture while maintaining some chunkiness.
4
If using fresh tomatoes, blanch them in boiling water for about 2 minutes, then transfer them to an ice water bath to cool. Peel and chop them into small pieces. Alternatively, you can use canned diced tomatoes if you're short on time.
5
In a large saucepan, heat the remaining canola oil over medium heat. Add the flour and stir to create a roux, cooking it for about 1-2 minutes until it turns a golden brown. Gradually whisk in the infused chicken stock, ensuring no lumps remain. Then add the roasted chiles, cooked onion and garlic mixture, chopped tomatoes, ground cumin, and salt. Stir well to combine.
6
Increase the heat to bring the sauce to a boil. Once boiling, reduce the heat and let it simmer, stirring frequently, until the sauce has reduced by half and thickened to your desired consistency, approximately 30 minutes. Taste and adjust seasoning as necessary.
7
For the best flavor, allow the sauce to cool, and then refrigerate it for at least 2 hours or overnight. This resting time allows all the flavors to meld beautifully before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient in this enchilada sauce?
The main ingredient is roasted New Mexico Hatch green chiles.
What can I use as a substitute for Hatch green chiles?
Anaheim chiles serve as an excellent alternative if Hatch chiles are unavailable.
How do I roast the green chiles?
Roast them over an open flame or under a broiler until the skin is charred.
Why should I put the roasted chiles in a sealed bag?
Placing them in a sealed plastic bag for 10 minutes allows them to steam, which loosens the skins for easier peeling.
What parts of the chile should be removed before chopping?
You should remove the charred skins, stems, and seeds before chopping.
How can I add more chile flavor to the stock?
Simmer the reserved seeds, stems, and peels in the chicken stock for 20 minutes, then strain it.
How long should I sauté the onion and garlic?
Sauté them for about 10 minutes until they become translucent and soft.
Can I make the onion and garlic mixture smoother?
Yes, you can pulse the cooked mixture in a blender or food mill for a smoother texture.
How do I prepare fresh tomatoes for this recipe?
Blanch them in boiling water for 2 minutes, then move to an ice bath before peeling and chopping.
Can I use canned tomatoes instead of fresh?
Yes, canned diced tomatoes can be used if you are short on time.
How do I make the roux for the sauce?
Heat canola oil and whisk in flour, cooking for 1-2 minutes until it turns golden brown.
How do I ensure the sauce has no lumps?
Gradually whisk the infused chicken stock into the flour and oil roux.
What spices are added to the sauce?
The sauce is seasoned with ground cumin and salt.
How long does the sauce need to simmer?
Simmer for approximately 30 minutes until the sauce reduces by half and thickens.
Why is it recommended to refrigerate the sauce before serving?
Refrigerating for at least 2 hours or overnight allows the flavors to meld together.
What are some ways to use this Hatch green chile sauce?
It is versatile enough for enchiladas, tacos, or as a topping for grilled meats.
How much green chile is needed for the recipe?
The recipe requires 1 1/2 cups of roasted, peeled, seeded, and chopped chiles.
How many garlic cloves are included?
The recipe calls for 4 minced garlic cloves.
What kind of onion is best for this sauce?
A medium yellow onion is recommended.
How much chicken stock is used?
Two cups of chicken stock are used to provide depth to the sauce.
Can I make this sauce vegan?
Yes, you can substitute the chicken stock with vegetable stock to make it vegan-friendly.
Is this sauce considered spicy?
The spice level depends on the specific Hatch chiles used, but it is generally described as zesty and flavorful.
What type of oil should I use for sautéing?
Canola oil is suggested for both sautéing the aromatics and creating the roux.
How much flour is needed to thicken the sauce?
One tablespoon of flour is used for the roux.
Is there a specific amount of cumin to use?
The recipe calls for 1 teaspoon of ground cumin.
How much salt should I add?
Start with 2 teaspoons of salt and adjust to your personal taste.
Can I use a food mill for the chiles?
Yes, using a food mill is an optional step if you prefer a finer texture for the chiles.
What should I do if the sauce is too thin?
Continue simmering and stirring frequently until it reaches your desired consistency.
Does this sauce contain gluten?
The standard recipe contains flour, but it can be made gluten-free by using a gluten-free flour alternative.
What is the yield or reduction goal for this sauce?
The goal is to simmer the sauce until it has reduced by approximately half.