Source: eatdrinkbemerrymagazine.com – By Maralyn Hill and Brenda Hill ‘The Tandem Tasters’
While venturing on the Salsa Trail in Eastern Arizona, we knew we had to have one meal at El Coronado restaurant in Safford. Though Mary guards the secret ingredients in her prize winning salsa, she shared with us a recipe for the Salsa Verde. We tasted both and understand why she won the Salsa Fest.
Norm tried the Steak Picado, made with sirloin, tomatoes, green chili, and onions and I had the Green Chili Chicken Enchilada. We were both quite pleased. When I asked what gave the enchiladas a kick, she explained the Salsa Verde is used with the enchiladas. Since Mary had previously shared the enchilada recipe at the Salsa Fest, she eagerly gave us a copy to go with the Salsa Verde.
Mary Coronado is the owner of El Coronado and her daughter Della and son Marco both work with her. Mary purchased this business in 1983 and is delighted to have her children cooking. When you walk into her restaurant, you have the initial feeling of an old fashioned soda shop—long and narrow, simple and clean, with good food. We sat and talked with Mary and Marco for over an hour. In addition to her Chicano home style cooking, Mary is always willing to create a new approach in preparing an old dish. She is delighted that her children want to carry on her tradition. We found her dishes to have some unusual twists. Mary also offers a good American sandwich menu. Besides dinner, El Coronado is known for its breakfasts, and is usually packed during breakfast hours.
El Coronado Salsa Verde In addition to adding this on top of various dishes, it also is great on eggs, as a dip or a marinade.
Stir together lightly:
½ Cup of chopped green chili
2 Minced green onions
3 Minced jalapenos
5 Chopped tomatillos
½ Cup of chopped cilantro
Salt to taste
Garlic to taste
1 Teaspoon cumin
1 Teaspoon crushed oregano
El Coronado Green Chile Chicken Enchiladas
1 Can cream of chicken soup
1 Can chicken broth
16 Ounce sour cream
3 Finely chopped jalapeños
¼ Chopped white onion
½ Chopped green chilies
Add garlic & salt to taste
In a casserole dish:
Cover bottom with corn tortillas
Then add cheese and shredded chicken
Add enchilada sauce
Repeat layers as desired
Bake at 375 degrees for 45 minutes.
Drizzle some Salsa Verde over the top and around the sides when serving
Please join us for the Olive Blossom festival, March 31st- May 6th at the Olive Mill.