Re: [CH] Enchilada recipe?
Uncle Dirty Dave (xrated@ameritech.net)
Sat, 19 Jul 2003 22:37:05 -0500
WARNING: RECIPES ENCLOSED. If you have a problem with recipes - hit your
"move along" button - NOW - and don't bother the rest of us with your
objections. Bv)>
At 08:10 PM 7/19/2003 -0500, Pecos B wrote:
>Howdy folks, sorry I haven't popped in sooner. Been terribly busy over the
>past several months with all the happenings in the world. Finally got a break.
>
>I am in need of a great enchilada recipe. Trouble is, where I am it is not
>easy to get some things.
>I'm looking for a recipe that would have everyone singing praises, but
>could also be made in a versatile heat range.
>
>All help is greatly appreciated.
I'm going to split this into two batches. These are my favourite recipes in
this category. The first one is a basic recipe to all red sauce enchiladas.
It comes from a wonderful cook who used to post on FIDO's Cooking Echo. All
of her recipes are practical and pretty easy to do. I've never seen a bad
one. If you ever see a Kathy Pitts recipe float past - even if you have no
immediate need - snag it. It's a keeper.
Recipes with "Uncle Dirty Dave's Kitchen" are recipes I have made and
liked. Recipes with "Uncle Dirty Dave's Archives" are recipes I plan to
make - someday.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Enchilada Sauce Ala Kathy
Categories: Tex-mex, Sauces, Chilies
Yield: 1 Recipe
6 Dried ancho chiles
6 Dried pasilla chiles
1 cn Chicken broth
1 sm Onion; minced
1 Or 2 cloves garlic
Mexican oregano
Cumin
Salt
Ground chile peppers OR
Hot sauce
NOTE: Wish we could GET Las Palmas here. It's, IMHO, the
best of the canned enchilada sauces, but doesn't seem to
make it to Texas.
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.
DIRECTIONS: Start with about 6 dried ancho chiles, 6 dried
pasilla chiles.
Place the chiles on a flat baking sheet and roast in a pre
heated 350oF 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 Chilli Gravy. Melt 2 tbsp. of lard in a
frying pan, and add 2 tbsp. of flour, and as much chilli
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
From: Kathy Pitts
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Enchiladas - Clinton
Categories: Poultry, Latino, Sauces
Yield: 6 Servings
1 tb Plus 1/3 cup oil
8 oz Can chopped green chilies
1 lg Clove garlic;, minced
28 oz Can tomatoes; drained,
Liquid reserved
2 c Chopped onions
2 ts Salt
1/2 ts Oregano
3 c Shredded; cooked chicken
2 c Dairy sour cream
2 c Grated Cheddar cheese
15 Corn tortillas
<Sonya Whitaker-Quandt>
"This is Clinton's favorite entree. Definitely not low-fat,
it has wonderful flavor.
In a skillet over medium-high heat, heat 1 Tbsp oil. Add the
chilies and garlic; saute until garlic is soft. Break up
tomatoes and add to chilies along with onions, 1 tsp salt,
oregano and 1/2 cup reserved tomato liquid.
Simmer uncovered until thick, about 30 minutes. (You can
add more reserved tomato liquid if sauce gets too thick too
quickly.) Remove tomato sauce from heat and set aside.
Heat 1/3 cup oil in a skillet over medium-high heat until hot.
Dip tortillas in hot oil for a few seconds, or just until they
become limp. Drain well on paper towels. Fill tortillas with
chicken mixture. Roll up and arrange side by side, seam down,
in a 9 x 13 x 2-inch baking dish.
Pour tomato sauce over enchiladas and bake at 350 degrees
until heated through, about 20 minutes. Can freeze cooked
enchiladas and heat through in oven before serving.
Makes 6 servings.
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tex-Mex Style Enchiladas
Categories: Tex-mex, Beef, Cheese, Chilies
Yield: 6 Servings
2 lb Ground beef,
2 md Onions, chopped
4 tb Flour
S & P
2 1/2 c Enchilada sauce; separate
Recipe
1 lb Cheddar cheese; grated-sharp
PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped
onion in a large skillet. There should be enough fat in the
beef to eliminate any need for extra oil and also to saute
the onions at the same time. While you are browning the beef
(it should be completely cooked with no pink or red color
left), be sure to break it up so that it is granular in
texture, as opposed to chunky, when completely browned.
Onions should be limp and translucent but not brown.
Add about 4 Tb of flour and saute until flour is completely
incorporated into the meat mixture. Add the enchilada sauce.
Heat over low heat. If the mixture is too thick, add a
little water. The consistency should be that of a thick
gravy, but not soupy.
Simmer over low heat for 20-30 minutes.
PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to
assemble, but more authentic. Have ready a large baking pan,
we always use an oblong Pyrex pan. One at a time, dip each
tortilla in the enchilada sauce just enough to coat and
slightly soften. Lay the tortilla flat in the baking pan,
spoon about 3 Tb of the enchilada sauce in a line down the
middle, top with about 1 ts chopped onion and about 3 Tb of
grated cheese.
Roll the tortilla tightly into a cylinder with the seam on
the bottom, and position against the bottom edge of the
baking pan. Repeat until the pan is full. This can get
tricky (but it is possible) as the pan gets full.
Assembling the enchilada outside of the pan is usually a
messy disaster.
Depending on the size of the pan and how tightly each
enchilada is rolled, you can get 8-12 enchiladas in a pan.
This recipe should make about 16-24 enchiladas.
Spoon enchilada sauce over the assembled enchiladas to cover
thinly. Sprinkle generously with grated cheese. Bake at 425oF.
for 20 minutes.
PREPARE STACKED ENCHILADAS: This is the New Mexico style.
It is much easier to assemble. Have plates ready. One at a
time, submerge each tortilla in the enchilada sauce (which
should be cooking on low heat during this process) and cook
until limp but not falling apart, this may take a little
practice to gauge the time.
Remove the tortilla from the sauce and place flat on a plate.
Spoon a little sauce, including meat, over the tortilla, add
about 1 Tb chopped onion and about 4 T grated cheese. Repeat
the process until you have a stack of 3-4 tortillas on a
plate, depending on the appetite of the person who will eat
them. Top the last tortilla with a generous amount of sauce
and cheese. Serve immediately.
The fundamental difference between these two styles is the
method used to cook the tortillas. In the rolled style, the
sauce is cooked into the tortilla through the baking process.
In the stacked style, the tortilla is cooked directly in the
sauce. Only the appearance differs, the taste is the same
with either style.
NOTES:
* Central Texas style Mexican enchiladas; We cook beef
enchiladas in two ways, the traditional rolled enchilada
and the easier-to-cook New Mexico stacked style. Both
procedures are given. Also, we used to cook the enchilada
sauce/chilli from scratch but more recently began using a
shortcut with canned Old El Paso brand enchilada sauce,
since it is not only faster (20 minutes vs. 4+ hours) but
also has a very authentic spice combination.
Yield: Serves 6-8.
* I always use Old El Paso canned enchilada sauce, though
it is possible to make your own.
(UDD note) I use Kathy Pitts' enchilada sauce recipe. It ain't
hard to make.
Difficulty: moderate.
Time: 1 hour.
Precision: approximate measurement OK.
Pamela McGarvey
UCLA Comprehensive Epilepsy Program
Uncle Dirty Dave's Kitchen
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ENJOY!!!
Uncle Dirty Dave's Kitchen
Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!