Green Chile Sauce
The best green chiles are grown in Hatch, New Mexico.
8 large green New Mexico chiles
2 medium tomatoes, finely chopped
1 small onion, finely chopped
1/2 teaspoon salt, or to taste
1/2 cup cilantro, chopped*
1 tablespoon vinegar
* The cilantro should be loosely packed.
Seed, peel and coarsely chop chiles. Combine ingredients and allow to macerate for 1/2 hour.
Yields enough sauce to serve 4 with chips or with a meal.
Green Chile Enchilada Sauce
This is New Mexico-style.
2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 cups green chile, peeled, seeded and chopped
1 cup onion, chopped
1/2 cup tomato, chopped
1/2 teaspoon salt
1 1/2 cups water
Heat a saucepan over medium heat; add oil and saute the garlic for 1 or 2 minutes or until it is just soft but not browned.
Add remaining ingredients, bring them to a boil, and simmer them for 10 to 15 minutes or until the liquid is almost gone and the remaining sauce is fairly thick.
Yields about 2 cups.
Garlic Butter Sauce (Mantequilla de Ajo)
4 tablespoons unsalted butter
4 cloves garlic, crushed
Melt butter, add garlic, and set aside.
Strain just before using. Brush on meat or fish before broiling or grilling.
Fire Rub
This is a good all-purpose seasoning for grilled meats.
1 part ground black pepper
1 part white pepper
1 part chile molida
1 part kosher salt
Fajita Marinade
This is a good marinade for steak fajitas.
1/2 teaspoon grated Mexican lime peel
1/2 cup Mexican lime juice
1/4 cup gold tequila or beer
4 cloves garlic, minced
1/2 teaspoon pepper
1/2 teaspoon salt
In a nonreactive bowl, stir together all ingredients. Pour marinade over the uncut meat. Refrigerate, covered, for at least 30 minutes or up to 24 hours, stirring occasionally.
When ready to slice and saute the meat, drain and discard the marinade.
Avocado Hot Sauce
4 serrano chiles, stems and seeds
removed, chopped
3 teaspoons liquid hot sauce
2 avocados, peeled and pitted
2 tablespoons chopped onion
1/2 teaspoon chopped garlic
Place all ingredients in a blender and puree until smooth.
Fajita Beer Marinade
1 cup bottled Italian salad dressing
12 ounces beer
1 large onion, minced
Juice of 3 Mexican limes
3 tablespoons chili powder
2 tablespoons minced fresh cilantro leaves
2 tablespoons lemon pepper seasoning
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon cayenne
1 bay leaf
Combine all ingredients, mixing well. Pour over 2 to 2 1/2 pounds of skirt steaks trimmed of fat and membrane. Refrigerate the meat for at least 8 hours, turning it occasionally.
Remove the meat from the refrigerator and drain it. Bring the steaks to room temperature.
Grill over a single layer of coals covered with gray ash from about 6 minutes per side.
Cut steaks diagonally across the grain into finger-length strips.
Enchilada Sauce from Dried Chili Powder
2 tablespoons butter or margarine
2 tablespoons flour
4 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
1 (6 ounce) can tomato paste
2 1/4 cups water
Salt, to taste
Brown flour in butter; add spices and tomato paste. Stir until well blended. Gradually add water, stirring constantly; heat until boiling. If it is not thick enough, cook until desired thickness is reached. It may be thinned by adding a little water if needed.