CHILLE MACHO (Green Chile Sauce)
Recipe By: Robb Walsh
Published in: Tex Mex Cookbook, page 110

4 cup Chicken Stock
2 cup 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

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.

Makes about 6 cups

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.

This recipe is used several ways and all are tasty. It's just fabulous if you spread tortilla chips onto a sheet pan, scatter the chips with some torn
chicken meat (cooked) and then top with this sauce then some cheese. Heat until the cheese melts and all is hot. Sit it on the coffee table and get out
of the way. It's a great Superbowl treat.

http://www.terryanddave.com/Terry

--
Rec.food.recipes is moderated by Tracy E. Carman at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/