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Chiles Rellenos Sauce



  • 1 onion
  • 2 tablespoons oil
  • 4 cups chicken broth
  • 1 teaspoon black pepper
  • 2 cloves garlic
  • 2 cups tomato
  • 1 teaspoon salt
  • 1 tablespoon Mexican oregano


  1. Chop onion and crush garlic. Cook in oil until wilted.
  2. Add tomatoes and press through strainer. Mix with broth and bring to a boil.
  3. Season to taste with salt, pepper and oregano.
  4. Heat the chiles in boiling sauce for about five minutes.

Source: Elena's Secrets of Mexican Cooking - Elena Zelayeta

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