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Nothing will beat the excellent and varied New Mexican cuisine we were privileged to sample throughout the state last week.
We brought back fresh green chiles, roasted chilies and a variety of dried...along with garlic, hominy, pinon nuts, chipotle pecans, and mangos, papaya, and baby bananas from Texas.
Here's a green chile sauce recipe from fiery-foods.com that should be great over huevos rancheros or ANYTHING:
This versatile sauce is basic to New Mexican cuisine. It is best with freshly roasted and peeled chile but can be made with canned, frozen or even dried green chile. Finely diced pork can be added but cook the sauce for an additional half hour. Use this sauce over enchiladas, burritos, or tacos. It will keep for about 5 days in the refrigerator and freezes well.
*1 small onion, finely chopped
*1 clove garlic, minced
*2 tablespoons vegetable oil
*1 tablespoon all-purpose flour
*2 to 3 cups homemade chicken stock
*1 cup chopped green New Mexico chile, roasted, peeled, stems removed
*1 small tomato, peeled and chopped
Saute the onion and garlic in the oil until soft. Stir in the flour and blend well. Simmer for a couple of minutes to "cook" the flour. Slowly add the broth and stir until smooth.
Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes.
Yield: 2 to 3 cups
Heat Scale: Medium
We brought back fresh green chiles, roasted chilies and a variety of dried...along with garlic, hominy, pinon nuts, chipotle pecans, and mangos, papaya, and baby bananas from Texas.
Here's a green chile sauce recipe from fiery-foods.com that should be great over huevos rancheros or ANYTHING:
This versatile sauce is basic to New Mexican cuisine. It is best with freshly roasted and peeled chile but can be made with canned, frozen or even dried green chile. Finely diced pork can be added but cook the sauce for an additional half hour. Use this sauce over enchiladas, burritos, or tacos. It will keep for about 5 days in the refrigerator and freezes well.
*1 small onion, finely chopped
*1 clove garlic, minced
*2 tablespoons vegetable oil
*1 tablespoon all-purpose flour
*2 to 3 cups homemade chicken stock
*1 cup chopped green New Mexico chile, roasted, peeled, stems removed
*1 small tomato, peeled and chopped
Saute the onion and garlic in the oil until soft. Stir in the flour and blend well. Simmer for a couple of minutes to "cook" the flour. Slowly add the broth and stir until smooth.
Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes.
Yield: 2 to 3 cups
Heat Scale: Medium
that's sad (next time no sharing 
)
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