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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Mexican Tamale Green Norteno Sauce Recipe

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This recipe for Mexican Tamale Green Norteno Sauce is from The Wanderer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Adapted from Manuel’s Mexican Restaurant Tamale sauce

Ingredients
•3-4 Serrano chilies, diced (depending on how hot you want your chile, don't add if you want mild chile)
•4 –6 tomatillos roasted on grill
• 1 stick of real butter or 1/4 cup bacon fat or a combo or both
•8-10 large roasted green chilies, skins removed, torn into strips
(Hatch or Poblano are best) I roast mine on the BB-Q grill until
slightly chaired/blackened
•1 Bell Pepper rough chopped
•24 ounces chicken broth (approximately)
•2 whole rough chopped tomatoes
•1 cup water
•1 teaspoon cumin
•1/2 teaspoon white pepper
•1/2 teaspoon curry powder
•1 teaspoon Season-All salt
•1 teaspoon fresh cilantro
•1 teaspoon cayenne pepper
•1/2 teaspoon crushed red pepper flakes
•2 garlic cloves, crushed
•1/2 teaspoon salt and pepper
•1/4 cup flour (approx.)
•1 large yellow onion
Directions:
Directions:
Directions
1.Add diced onion and garlic, cook till soft. 1 stick of butter or use (bacon fat has better flavor.)
2.Add flour and stir, browning flour as you would a roux (rue).
3.Add some of your water if flour is too thick, keep stirring till it bubbles.
4.Add chicken broth.
5.Add the rest of the ingredients and bring to a bubble, then turn heat to
low.
6.Cook uncovered for @ 1/2 hour, stirring occasionally.
7.If your Chile is too thin, add more flour.
8.If your Chile is too thick, add more chicken broth.
9.Taste often and add more spices or peppers to your liking!
10.If you do not like chunks of tomato or peppers, place the tomatoes and
canned diced green Chile’s into a blender and puree them! I love it chunky
11.(This is the way I like my sauce. I only add the Pueblo or Poblano
peppers whole to my Chile).
Number Of Servings:
Number Of Servings:
8-10 servings
Preparation Time:
Preparation Time:
40- 60 min
Personal Notes:
Personal Notes:
I roast the peppers and bell peppers on the BB-Q grill until slightly chaired/blackened and cool in a paper bag and peel off some of the waxy coating.
I first made this in 2015 for our annual family Christmas Eve tamale dinner and it was a total hit!!
It can be served with tacos, over Chimichanga or over crispy rice.

 

 

 

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