Best 3 Mexican Green Sauce Recipes
In the culinary world, Mexican green sauce stands out as a versatile condiment, adding a vibrant flavor and a touch of heat to various dishes. Whether you prefer the spicy kick of salsa verde or the creamy richness of guacamole, exploring the diverse recipes for Mexican green sauce is a delightful journey into the heart of Mexican cuisine. From the classic tomatillo-based sauce to variations featuring avocado, cilantro, and jalapeño, each recipe promises a unique taste experience. So, prepare to embark on a culinary adventure as we delve into the world of Mexican green sauces, discovering the secrets behind their irresistible flavors and endless possibilities.
Let's cook with our recipes!
VEGAN MEXICAN QUINOA BOWL WITH GREEN CHILE CILANTRO SAUCE
Quinoa gets tossed with red bell peppers, black beans, romaine, and red onions, then smothered in a dairy-free sauce with a jalapeño kick. An easy meal!
Provided by Mackenzie Schieck
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
- Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.
Nutrition Facts : Calories 855.3 calories, Carbohydrate 110.2 g, Fat 35.2 g, Fiber 32.6 g, Protein 33.4 g, SaturatedFat 5.5 g, Sodium 1482.8 mg, Sugar 10.3 g
MEXICAN POLLO VERDE ALMENDRADO CHICKEN IN GREEN ALMOND SAUCE
Mexican green chicken dishes are delicious; this one is enchanting, not only for its very subtle flavor but because the green sauce is downright pretty to look at.
Provided by Olha7397
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put the chicken pieces into a heavy casserole with the stock, bring to a boil, reduce the heat, and simmer gently, covered, for 45 minutes, or until tender. Lift the chicken out onto a platter and set aside. Pour the stock into a jug. Rinse out and dry the casserole.
- In a blender or food processor combine the onion, garlic, parsley, coriander, lettuce, hot peppers, and almonds, and reduce to a coarse puree. Do not over blend as the finished sauce should have some texture, not be entirely smooth. Heat the oil or lard in a large, heavy skillet and pour in the puree, which will be almost paste like because of the almonds. Cook the mixture, stirring constantly with a wooden spoon, for 3 to 4 minutes over moderate heat. Transfer it to a casserole. Stir in 2 cups of the stock, season to taste with salt. Add the chicken pieces, cover, and simmer just long enough to heat the chicken through. Serves 6.
- Arroz Blanco (White Rice) is good with this. For a completely Mexican meal, serve the chicken with the rice and with tortillas. Frijoles (Beans), and guacamole (Avocado Sauce).
- The Book Of Latin American Cooking.
Nutrition Facts : Calories 578.6, Fat 42.1, SaturatedFat 8.9, Cholesterol 123.2, Sodium 243.7, Carbohydrate 13.5, Fiber 5.2, Sugar 4.7, Protein 38
MEXICAN SQUOODLES WITH CREAMY FIRE-ROASTED GREEN CHILE SAUCE
Mexican squash is spiralized into noodles, also known as squoodles, for this dish with a creamy green chile sauce and Mexicorn®.
Provided by bd.weld
Categories World Cuisine Recipes Latin American Mexican
Time 27m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn; cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates.
- Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth.
- Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes; pour over squash mixture.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 25.4 g, Cholesterol 22.8 mg, Fat 10.7 g, Fiber 4.8 g, Protein 8.2 g, SaturatedFat 4.9 g, Sodium 877.2 mg, Sugar 10.7 g
Tips:
- For a spicier salsa, use more jalapeños or serrano peppers.
- To make the salsa milder, remove the seeds and ribs from the peppers before blending.
- Use fresh, ripe tomatoes for the best flavor.
- If you don't have tomatillos, you can use green tomatoes instead.
- Add a handful of cilantro to the salsa for a fresh, herbaceous flavor.
- Season the salsa to taste with salt, pepper, and lime juice.
Conclusion:
Mexican green sauce is a versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, chunky or smooth, there is a Mexican green sauce recipe out there for you. So next time you are looking for a way to add some flavor to your meal, give Mexican green sauce a try. You won't be disappointed!
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