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Almost La Victoria's Green Taco Sauce

Serves: 1 people

Recipe Ingredients

2 lbs 908g / 32ozAnaheim or New Mex. Chiles - roast, peel, deseed
1 lb 454g / 16ozYellow Hungarian wax chiles - seeded and chopped
1 packet  Serranos and jalapeno - seeded and chopped
2 1/2 lbs 1135g / 40ozTomatillos - slice 1/8" thick
7 lbs 3178g / 112ozGreen tomatoes - slice 1/4" thick
1/2   Cilantro - rough chop
4   Garlic cloves
1   White onion - chopped (medium)
1/4 cup 59mlLime juice
1/4 cup 59mlApple cider vinegar
2 tablespoons 30mlSalt
4 tablespoons 60mlCorn starch

Recipe Instructions

Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos without any oil. Do just one layer at a time and give each slice a nice dark brown color on both sides without burning. Remove when toasted to a glass bowl. Do not deglaze the pan. In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and tomatillos in batch sizes to half-fill the blender jar. Puree.

If any dark brown liquid collects in the bottom of the toasted tomato and tomatillo bowl, add this to the last blender load. Mix the cornstarch in the lime juice/vinegar. In a large stewing pot, combine the blender loads, add the cornstarch mixture and heat until the sauce comes to a low boil, mixing constantly. Be careful here, if you don't mix constantly the thick sauce will tend to erupt in hot little geysers of taco sauce that could burn you. Allow sauce to cool and add salt to taste.

Transfer to clean jars, filling them 3/4 full and freeze what you can't use in a few weeks. Be careful not to fill the jars too full or they'll break when you freeze them. I made a batch of sauce last year and it tastes just fine after a year in the freezer. The sauce keeps OK in my refrigerator for at least a month.


Here is a recipe that I think comes close to the taste and texture of La Victoria's Green Taco sauce.

Bill Wight via chile-heads


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