[CH] Enchilada Sauce Recipe?

Jim Weller (Jim.Weller@salata.com)
09 Jul 02 01:52:34 -0800 

 -=> Quoting Signe Knutson to All <=-

 SK> I made some enchiladas last week, but I was not happy with the sauce I
 SK> made. I would appreciate any recipe for enchilada sauce that people
 SK> have found to be good.

My friend Kathy Pitts is a cook in a Texas restaurant, who used to be
active on FIDO NET back when BBSs were a big thing. Here's hers....

---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Kathy Pitts' Enchilada Sauce
 Categories: Mexican, Sauces
      Yield: 1 Text file
 
           Enchilada sauce
 
  Making your own isn't all that difficult.  Time consuming and sinus
  clearing, but not difficult.
  
  Don't have a recipe (when you're around here long enough, you'll know
  that I almost NEVER have a recipe), but I can tell you how to make it.
  
  Start with about 6 dried ancho chiles, 6 dried pasilla chiles.
  
  Place the chiles on a flat baking sheet and roast in a preheated 350
  degree oven until the chiles become fragrant (about 15 minutes).  Do
  not allow them to scorch.  NOTE:  You might want to open all the
  windows while doing this, the fumes will definitely clear your
  sinuses.
  
  Remove the chiles from the oven and cool slightly.  Slit open and
  remove the stems, seeds and veins.  Place the remainder in a bowl, and
  cover with boiling water.  Allow to sit for about 30 minutes.
  
  Meanwhile, heat a can of chicken broth, to which you have added a
  small minced onion, 1-2 cloves of minced garlic, and a generous pinch
  of Mexican oregano and cumin.
  
  Simmer until the onion and garlic is very soft.
  
  Meanwhile, remove the chiles from the liquid, and force through a fine
  sieve.  Do not yield to temptation and whirl this mixture through a
  blender.  The chile peels tend to be bitter, and will transfer this
  bitterness to the sauce.  Discard the peels, and any remaining seeds,
  but be sure to force all the chile pulp through the sieve.  Scrape the
  chile puree (called a caribe) into the chicken broth mixture.
  
  Pour this mixture into a blender or food processor and process until
  smooth.  Return to the pan, and simmer, adjusting seasonings (it may
  need more cumin, will need salt) to taste.  If the mixture isn't hot
  enough for your taste, add pure ground chile peppers and/or hot sauce
  to taste.
  
  Continue simmering over low heat (careful, it scorches like crazy),
  stirring frequently, until the mixture is thick enough to coat a
  spoon.
  
  For a quickie version of this, you can always opt for the classic Tex-
  Mex Chili Gravy.  Melt 2 tbsp. of lard in a frying pan, and add 2
  tbsp. of flour, and as much chili powder (the stuff that contains
  ground chiles, cumin, oregano, sometimes salt, and God-knows-what-
  else) as your conscience allows (1/4 cup is a good starting point.)
  Cook the flour/fat/chile mixture until a thick paste forms. Do not
  allow it to brown. Now wisk in enough chicken broth to make a
  medium-thick sauce.
  
  Personally, I think this results in an enchilada sauce that tastes
  remarkably like the enchiladas in frozen TV dinners, but some folks
  like it.
  
  Kathy in Bryan, TX 06/94

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                                                Cheers,

                                                YK Jim

.. A penny saved is not enough -Neekha