This one is pretty simple, assuming you have some green enchilada sauce left over. This was pretty good, as evidenced by my finger in the stuff. If you don't you could achieve a satisfactory result with the following:
1 small can of Hatch chili peppers, loosely drained
1 jalapeno pepper, seeded and diced
2 garlic cloves, minced
¼ yellow onion, minced
¼ TSP salt
Up to 1 cup chicken broth
Corn oil
Flour
Sweat the onion in 3 TBS of corn oil until translucent, about 8 minutes. Add the garlic, saute for 30 seconds more, then add 1 TBS of flour. Stir until blended and pasty; thin to a gravy with the chicken broth. Add the peppers, loosely cover and simmer for 15 minutes on low heat.
The Mayo
½ cup of Enchilada Verde sauce or the above quickie sauce
1 roasted poblano pepper, peeled and seeded
8 - 10 pickled jalapeno slices
¼ mayonnaise
In a mini food processor add the sauce, poblano and jalapeno slices. Process until smooth and nearly uniform in color and texture, about 2 minutes. Add the mayonnaise and then process an additional 30 seconds.
No comments:
Post a Comment