• Green Chile Sauce Recipe
• Green Chile Chicken Tacos
• Green Lamb Burritos

We prefer to buy hot chiles, but if you can't get them use the milder ones and add jalapenos as above.
 

Ingredients:
1 lb tomatillos - after cooking and peeling, 1-1.5 cups

1 large onion – 1-1.5 cups, finely chopped
Olive Oil - 3 Tablespoons
Flour - 1 Tablespoon

1 bunch cilantro, bottom stem cut off –finely chopped, ˝ to 2/3 cup
48-56 ounces frozen chopped green chile, drained – about 5-6 cups (buy this in Mild, Medium, Hot or Extra Hot – your choice, or roast your own New Mexico Hatch green chiles, then peel and chop)
Salt - 2 teaspoons or to taste
Ground Cumin - 1-3 Tablespoon or to taste
Black Pepper - 2 teaspoons or to taste
Fresh Oregano, stems cut off - 1/3 cup or to taste, finely chopped - optional

Cover tomatillos with water in a saucepan and boil until they are soft but not mushy. Let them cool for at least 30 minutes. Peel them and place them in the food processor* with the cilantro and oregano and slurry them.

Chop the onion and cook over medium heat in the olive oil till translucent. Toss a Tablespoon or so of flour into the onions, stir and cook just long enough to take the rawness out of the flour. (The flour will tend to stick and burn, so stir and scrape frequently if not constantly.)

Add salt, black pepper and cumin to taste (these can be adjusted later). Add tomatillo/cilantro slurry. Add green chile and simmer until sauce is thick; adjust seasonings.

*If you don’t have a food processor, just chop everything very fine.

Green Chile Chicken Tacos
Add cooked, diced chicken to green chile sauce. Fry corn tortillas and drain; add green chile chicken filling, shredded Monterey Jack cheese and shredded lettuce for some amazing tacos! 

Green Lamb Burritos
1 large onion
3-4 cloves garlic, minced
4 pounds leg of lamb, boned and diced
1-2 cups green chile sauce
1-2 tomatoes, chopped

Sauté chopped onion and garlic, add 1/2-inch diced lamb.  Add green chile sauce to mixture along with chopped tomatoes. Fill heated medium-sized flour tortillas with green chile lamb mixture, add shredded Monterey Jack cheese and roll up. Sprinkle with more shredded cheese, keep warm in oven at low heat just long enough to melt the cheese.

Top