Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 Hi, A couple questions for ya.. black bean and potato chimichangas...Yummm! What do you do to the potatoes? Would you mind sharing the recipe? The hatch green chile sauce sounds so good. Do you use it as the sauce that goes over the chimichanga and enchilada or more like a side to dip in? Thanks!! karen , " artichoke72x " <artichoke72x> wrote: > this sauce is amazing! i make a double batch and > freeze some. i use it on tamales, black bean and > potato chimichangas, enchiladas, and chile rellanos. > i have also made a queso dip with this sauce. > > hatch green chile sauce > > 3 tablespoons vegetable oil > 1 large onion, chopped > 3 cloves garlic, minced > 2 tablespoons all-purpose flour > 2 cups chopped roasted mild green chile, preferably > new mexican or anaheim, fresh or frozen > 2 cups of chicken stock (i use veggie) > 1 teaspoon salt > 1 teaspoon ground coriander > > in a heavy saucepan, warm the oil over medium heat. > add the onion and sauté until well softened, about 5 > minutes. stir in the garlic and sauté for an > additional minute, then add the flour and continue > cooking for another 1 or 2 minutes. mix in the chile. > pour in the stock and add the seasonings. bring the > mixture to a boil. reduce the heat to a low simmer > and cook for about 15 minutes, until thickened but > still very pourable. > > serve warm with enchiladas or other dishes. the sauce > keeps refrigerated, for about 5 days and freezes well. > > from the border cookbook by cheryl alters jamison and > bill jamison. > > > > SBC DSL - Now only $29.95 per month! > http://sbc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2003 Report Share Posted June 26, 2003 hi karen, i don't really have a recipe for the black bean and potato chimichangas because it's something i just throw together. here's how i do them: i peel and dice a large russet potato (or two) and boil it in salted water until tender. i drain the potatoes and put them in a bowl. then i drain and rinse a can of black beans and add it to the diced potatoes. i season to taste with salt, ground cumin and ground coriander. sometimes i add chopped cilantro and/or minced jalapenos or serranos. then, i usually microwave that mixture a few seconds so that it is warm. i take a flour tortilla and nuke it in the microwave a few seconds so it's pliable and then put a few slices of monterey jack cheese on the tortilla. i put a couple of spoonfuls of the potato and black bean filling on top of the cheese and fold the sides of the tortilla over, roll to encase the filling and secure with a toothpick. i fry in hot oil, turning frequently until golden. then i put lots of the hatch green chile sauce on top. i put the hatch green chile sauce on top of the food. it's kinda thick and chunky. susie --- bluetulipz <bluetulipz wrote: > Hi, > > A couple questions for ya.. > black bean and potato chimichangas...Yummm! What do > you do to the > potatoes? Would you mind sharing the recipe? > The hatch green chile sauce sounds so good. Do you > use it as the > sauce that goes over the chimichanga and enchilada > or more like a > side to dip in? > Thanks!! > karen SBC DSL - Now only $29.95 per month! http://sbc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2003 Report Share Posted June 27, 2003 Sounds great and not too difficult. Thx Susie!! karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2004 Report Share Posted September 6, 2004 i love this sauce! it's very versitile. i use it for topping black bean and potato cimichangas. i also like to make queso with it. hatch green chile sauce 3 tablespoons vegetable oil 1 large onion, chopped 3 cloves garlic, minced 2 tablespoons all-purpose flour 2 cups chopped roasted mild green chile, preferably new mexican or anaheim, fresh or frozen 2 cups of vegetable stock 1 teaspoon salt 1 teaspoon ground coriander in a heavy saucepan, warm the oil over medium heat. add the onion and sauté until well softened, about 5 minutes. stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. mix in the chile. pour in the stock and add the seasonings. bring the mixture to a boil. reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. serve warm with enchiladas or other dishes. the sauce keeps refrigerated, for about 5 days and freezes well. from the border cookbook by cheryl alters jamison and bill jamison. Quote Link to comment Share on other sites More sharing options...
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