Title: Kathy Pitts' Enchilada Sauce
Categories: Mexican Sauce Pitts
Yield: 1 Text file

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 definately 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 Posted on FIDO COOKING ECHO by Kathy Pitts, converted by Jim Weller to MM Format. Permission granted for distribution via FIDO and COOKFDN for individual home use only. All other publication rights, including secondary publication rights, are reserved by Kathy Pitts, Bryan Tex.

previous

next