Re: [CH] Enchilada Gravey
Bret (bhelge@clarkston.com)
Wed, 18 Nov 1998 22:28:19 -0800
Never tried it with adobo, but now that you mention it....
Here's the stuff a had on my cheese enchiladas tonight.
1/4 C. fat (butter, margarine, oil)
1/4 C. flour
2 cups liquid (water, beef stock, vegetable stock)
1/4 (or more) chopped onion
Chopped garlic. 1 clove, 5 cloves, however much you like it.
1 tsp. ancho chile powder (or any good chile powder)
2 tsp. ground cumin
2 tsp. paprika
1/4 tsp black pepper
salt to taste
Heat the fat and flour over medium heat, stirring occasionally, until
you get a dark brown rioux. Add the onions and cook until tender. Add
the garlic and stir for a few seconds. Add the spices, stirring to blend
them and release their flavors, then immediately add the liquid (this is
also when I would add the adobo to taste).
Stir/whip/blend until the mix is smooth, then let it simmer for at least
10 minutes on low heat, covered.
You can strain it if you don't like the lumps of onion and garlic. If
you choose to use onion and garlic powders instead, put them in AFTER
the liquid and add a pinch of sugar.
And if you want, you can add chopped fresh chiles at the same time as
the onion.
Top the enchiladas with chives, green onion, crab meat, chopped fresh
tomatoes, olives, sour cream, or even roasted corn.
Good luck, have fun.
Bret
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