Best Rancho De Chimayo Veggie Green Chili Recipes

RANCHO DE CHIMAYO VEGGIE GREEN CHILI

Steps:

• Combine all ingredients except the cornstarch in a large saucepan and bring to a boil over medium heat. Reduce the mixture for 2 hours until the tomatoes are dissolved.
• Add the cornstarch. Reduce the heat to a simmer and cook for 5 to 10 minutes. The sauce should be thickened but quite pourable with no taste of raw cornstarch.

VEGETARIAN (OR NOT) RED CHILI SAUCE

Steps:

• Into a large, heavy saucepan, measure the chile, onion, garlic, salt and pepper.
• Slowly add the broth or water, stirring carefully. Break up any lumps of chile.
• Cook the mixture over medium heat until warmed through, and add the cornstarch.
• Bring the sauce to a boil, then reduce the heat to a simmer.
• Cook for about 10 minutes, stirring occasionally.
• The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch.
• Serve the sauce warm with enchiladas, burritos or other dishes.
• For a "meat" sauce, crumble and brown 1/2 pound of ground beef in pan first, then proceed with recipe.

GUACAMOLE -RANCHO DE CHIMAYO DIP

Steps:

• Peel and mash avocados.
• Next, add all ingredients.
• Cover the dip with plastic wrap until serving time. This will help keep the dip from turning funny colors.
• If the dip hasn't been eaten all, recover it with plastic until later use.

GREEN CHILE SAUCE

Steps:

• Combine all ingredients except cornstarch in large saucepan and bring to a boil over med-high heat.
• Reduce the mixture for 10-15 minutes.
• Add the cornstarch.
• Reduce heat to a simmer, and cook for 5 to 10 minutes. The sauce should be thickened, but quite pourable, with no taste of raw cornstarch.
• This is good with some chopped or shredded chicken breast in it.
• Keeps in refrigerator up to 5 days, and freezes well. Might need to add a little water when reheating.
• Can be doubled/multiplied.