Aleppo Pepper Basil Lemonade
Strip Loin Roast

Green Chili Over Eggs

I went into the kitchen to quickly whip up a couple of scrambled eggs for breakfast, look what I walked out with.

Sometimes it pays to let your culinary mind wander in the kitchen. 

 

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Fried diced potatoes, topped with an egg and green chili

Let's get cookin'...

 

 

 Back in the mid 60's, I learned this recipe (and many other cooking tips) from a nice old Mexican man. He was from the southern part of New Mexico, Capitan, to be exact. 

Since this was impromptu, I don't have a mise en place for you but I do have a recipe.

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Brown ground beef and the diced onion together in a skillet. After the beef is browned and the onion translucent, add the garlic and cook for a few minutes more. 

 

If you aren't using lean ground beef, drain off all but 1tablespoon of the fat before adding the flour.

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Sprinkle a tablespoon of flour over the beef mixture. Stir and cook for a few minutes to get rid of the raw flour taste. 

 

 

 

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Mix the green chilis in with the beef mixture. 

 

 

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Add the chicken broth,

 

 

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and simmer until the sauce thickens. 

 

 

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This is about the consistency I like my sauce. Just thick enough so that when a spatula is run through it, the sauce seperates and doesn't fill back in quickly.

 

 

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I can't imagine anything it's not good on, but eggs are at the top of my list. 

Humm, then french fries, quiche, burgers, or scoop some up with a corn tortilla, eat, be happy, repeat.


@@@@@ Now You're Cooking! Export Format

Green Chili with Ground Beef

mexican, Sauces

1 pound lean ground beef
1 medium onion; diced
2 cloves garlic; minced
1 tablespoon all purpose flour
1-1/2 cups fresh green chili, roasted; peeled, seeded, diced
1-1/2 cups chicken broth

In a medium saucepan brown the ground beef and the onion until the onion is
translucent. Add the garlic and saute 2 minutes more. Drain off all but
one tablespoon of fat. Stir in the flour; cook a few minutes to get rid of
the raw flour taste.

Stir in the green chili and chicken broth, Bring the mixture to a boil,
reduce the heat, and simmer for about 10 minutes. Season with salt to
taste.

Notes: Joe G


** Exported from Now You're Cooking! v5.87 **

 And that's that 

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