This green chili sauce is excellent when poured over the top of Chile Relleno Casserole.
- 1 lb. round steak, cut into small cubes
- 2 tbsp. olive oil
- 3 cloves garlic, minced
- 2 – 4 oz. cans of chopped green chili peppers
- 2 tsp. crushed red pepper flakes
- 1 – 15 oz. can of chopped tomatoes
- 1 tsp. salt
- 2 tbsp. flour
In a medium saucepan, heat the olive oil and brown the meat. Add the garlic and cook about one minute, then add chile peppers, crushed red pepper flakes, tomatoes, and water. Bring to a boil, lower the heat, and simmer for one hour until the meat is tender.
Add salt. Mix the flour with a little water to make a paste, then whisk it into the sauce to thicken it.
To serve, pour the green chili sauce over the top of Chile Relleno Casserole.
