Description
Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.
Ingredients
- 6 ounces Hatch chile peppers, halved and seeded
- 3 tablespoons corn oil
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon salt
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
- Broil in the preheated oven until skin is heavily blistered and turning black
- about 4 minutes per side.
- Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool
- about 15 minutes. Peel and chop the chile peppers.
- Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned
- about 5 minutes. Add garlic; cook until fragrant
- about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers
- beef broth
- and salt. Bring to a boil; reduce heat and simmer until flavors combine
- about 10 minutes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 4