Chile Macho (Green Chile Sauce)
Published in: Tex Mex Cookbook
4 cup Chicken Stock
2 cups Anaheim Green chiles roasted -- chopped
5 Tomatillas cooked -- pureed
2 teaspoons Onion -- minced
1 teaspoons Mexican oregano -- dried
1 clove Garlic -- minced
1/2 teaspoons Salt
1/4 teaspoons Pepper
2 teaspoons Cornstarch
2 tablespoons Water -- to dissolve the cornstarch
Makes about 6 cups
Combine all the ingredients except the cornstarch and water in a
large saucepan. Bring to a boil over medium high heat, then reduce
the heat and simmer for ten minutes. Add the cornstarch and stir
well. Cook for 5 to 10 minutes more, until well thickened. Serve over
Fritos or as an enchilada sauce.
Recipe Notes
Chile Macho was a seasonal treat at the Old Borundo. It was served
only in August and September when the green chiles could be picked.
Most chiles were allowed to ripen and turn red, then they were dried.
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