New Mexico Green Chile Tamales Recipes

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GREEN CHILE TAMALES



Green Chile Tamales image

Provided by Food Network

Categories     main-dish

Yield 12 to 16 tamales

Number Of Ingredients 11

1 recipe Mesa Dough
4 Poblano chiles, roasted, peeled and seeded
1/3 cup Tomatillo Salsa
1-8 ounce package dried corn husks soaked in hot water at least 2 hours or overnight
1 pound tomatillos, husked, washed and cut into quarters
4 large jalapeno chiles, stemmed, seeded, if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 bunches cilantro, stems and leaves
2 teaspoons salt

Steps:

  • Combine the roasted poblanos and tomatillo salsa in a blender of food processor. Puree until smooth. Add the pureed chile mixture to the masa dough and mix well to combine. Reserve at room temperature. Follow method of filling and steaming as in Turkey Tamale recipe.
  • In a blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE



Traditional-Style New Mexico Green Chile Sauce image

Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".

Provided by Miss Annie

Categories     Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 9

1 tablespoon canola oil
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons flour or 2 tablespoons whole wheat flour
1/4 teaspoon ground cumin
salt and pepper, to taste
1 1/2 cups pork stock or 1 1/2 cups chicken stock
1 cup chopped roasted and peeled new mexico pepper ("or" frozen "or" canned)
1/4 teaspoon dried oregano

Steps:

  • In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
  • Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
  • Stir in the stock and simmer until thick and smooth.
  • Stir in the chiles and oregano.
  • At this point you may cool, and store in refrigerator, covered, for up to one day.
  • To serve, heat thoroughly.

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