For some reason, I get a kick out the name of this sauce. Never mind that--you'll want to make some and put it over most anything. It's really good on scrambled eggs with a little sour cream on the side, and it adds a good bit of kick to the pinto bean recipe that will be posted in a day or two.
The recipe comes from the book, More of the Best from New Mexico Kitchens, by Sheila Cameron and the Staff of New Mexico Magazine. (New Mexico Magazine, 1983). They got it from the world famous Owl Bar and Cafe in San Antonio, New Mexico.
That simmering time isn't a mistake, by the way. Simmer the sauce for at least three hours, and you'll be glad you did.
3 1/2 lbs. of hot green chile (roasted, peeled, seeded, and chopped)
1 1/2 lbs. hamburger meat
3 cloves of garlic, minced
2 quarts of water
Salt to taste
Brown the meat and drain off excess fat. In a large heavy saucepan, cover the chile and garlic with water and bring to the boiling point. Mix in the meat and simmer, tightly covered, for a least three hours. Add salt to taste.