INGREDIENTS
This is what you need for 4-6 cups
- 3 tbsp. olive oil
- 3 tbsp. flour
- 3 cups milk
- 1-2 egg yolks
-
½ lb. melting cheese, shredded
Pic1: with cheddar
the others Gruyere, Swiss, Chihuahua etc. - S&P
- 1 lb. green chile
- jalapeño?
Pic1: pork, potatoes, green chile, cheddarDirections
2019-09-13
Pic2: sauce, green chilePic3: mixed
Pic4: casserole
As a stew:
- Brown the stew-cut meat of your choice in some hot olive oil.
- Add 2 cups of water and stew over low heat for 60 minutes.
-
Optional:
- Add potatoes to cook them in the stew.
Prepare Mornay sauce as usual.
- Make a white roux with butter / olive oil and flour.
- Sauté for a few minutes without browning.
- Stir in milk (béchamel) and / or the cooking liquid of the meat. (velouté)
- Simmer until the sauce thickens.
-
Optional:
- Add pureed stewed mushrooms.
- Add green chile.
- Stir in the cheese until melted.
- Simmer 20 more minutes over low heat.
-
Optional:
- Add 1 cup of heavy cream.
- Pour the sauce over the meat & potatoes.
- Stir and simmer 5-10 more minutes over low heat.
- Serve and enjoy
2019-09-13+15
Pic5: layered enchiladasPic6: smothered burrito
Pic7: seafood casserole — 2019-09-15
For casseroles:
- Prepare the sauce very thick as above, but without the meat & potato stew.
- Ladle a thin layer of sauce in an ovenproof dish.
- Add the food. If desired, add more green chile too.
- Add sauce to cover everything.
Leave at least 3/4" head space. The sauce will expand in the oven and might boil over if too full. - Sprinkle with breadcrumbs and grated melting cheese.
- Bake, serve and enjoy.