Tubac chile verde from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison and Bill Jamison

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 17, 2014

    This time, I made the sauce using crushed tomatoes rather than tomatillos per the instructions in the book's Green Chile Enchiladas recipe. I have to say I prefer this version- I think it is due to the umami flavor from the tomatoes. Like last time, I again used (frozen) roasted Hatch chiles (using a ratio of 2 hot chiles and the rest mild, which gave me a potent sauce). An adjustment I would also try next time is halving the amount of flour added as a thickener.

  • TrishaCP on September 29, 2013

    Very good for highlighting roasted green chiles. I made the tomatillo version, and paired it with grilled fish in tacos. It had a pleasant tart and vegetal flavor and would be a great sauce to lighten up a heavier enchilada dish.

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