Baked Mexican Stuffed Shells are covered in a spicy, creamy homemade green chili sauce. Made in under an hour, this dish is perfect for weeknight dinners!
On the blog, I like to use the phrase “this is seriously the best thing I’ve ever made” a lot! I realize that I can’t claim that everything I make is the best thing ever, so for this recipe I brought in reinforcements!
Both my roommate and a good friend ate this dish and said it was the best thing they’ve ever eaten. There you go, verified, best thing ever! 😉
I recently learned from an amazing Mexican chef that the difference between salsa and sauce is salsa is not cooked and sauce is cooked.
If you already knew this, then pin-a-rose-on-your-nose smarty pants! If you didn’t, there was your fun fact for the day!
Needless to say my roommates immediately named this salsa “Awesome Sauce” completely contradicting what I just told you!
They were right though, this SALSA is AWESOME! I’m not bragging here because there was really no culinary skill involved, I just got lucky!
After the 4 hour long tamale making process I realized I had completely forgot about making a salsa or sauce to go on the tamales so I just started pulling stuff out of my fridge and throwing it in a bowl! The result:
2 Avocados (peeled, pitted and sliced)
Juice of 2 limes
2 cloves garlic (minced)
1/2 red onion (chopped)
1 serrano chili (seeded and chopped)
1 jalapeño (seeded and chopped)
1/4 cup fresh cilantro
2 tbsp avocado oil (or olive oil)
2 oz chopped green chilies
1 tsp ground cumin
1 tsp salt
1 tsp crushed red pepper
Simply put: throw everything in a blender or food processor and puree.
And now you have “Awesome Sauce”!
Dip some chips in it or serve it with your favorite Mexican dish like the Sweet Corn Tamales or these delicious Grilled Shrimp Tacos!