Doubtful Optimist
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Mon May-21-07 12:16 PM
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Does anyone have a killer enchilada sauce recipe? |
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We're having a potluck on Thursday and I'd like to make my own enchilada sauce instead of using canned for one.
Does anyone have a great recipe?
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leftofthedial
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Mon May-21-07 12:18 PM
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Doubtful Optimist
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Mon May-21-07 12:18 PM
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leftofthedial
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Mon May-21-07 12:34 PM
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sautee some onions, a little garlic and some comino (cumin) seeds.
slalt and pepper
make sure there is plenty of oil in the pan
add flour to make a sort of roux, with the onions and stuff mixed in
cook it, stirring continuously, until it is caramel-colored and smells all nutty
add ground red chili pepper (or, if you can find it, frozen red chili)
salt and pepper to taste
cook for 15 or 20 minutes over low-med heat
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jobycom
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Mon May-21-07 12:19 PM
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3. Buy some Pace Picante, lace it with rat poison. |
Midlodemocrat
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Mon May-21-07 12:20 PM
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4. Mine gets raves, but I'm embarrassed to say it is really |
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really simple.
Crushed tomatoes Garlic cayenne onions/peppers cinnamon.
TeenMidlo's friends ask for it when they come over.
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Connonym
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Mon May-21-07 12:23 PM
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5. not that you asked but I've found the jarred sauce to be far superior to the canned |
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Herdez green sauce rocks my boat
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Shakespeare
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Mon May-21-07 12:29 PM
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6. YES. Ancho chile cream sauce. DIVINE on enchiladas: |
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2 cups water 2 dried ancho chiles 4 large garlic cloves, peeled 2 cups whipping cream 4 teaspoons fresh lime juice
Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add chiles and soak 30 minutes. Drain chiles, reserving 6 tablespoons soaking liquid. Cut stems off chiles. Cut chiles open. Scrape out seeds and discard. Combine chiles, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.
Combine cream and chile puree in heavy large skillet. Bring to a simmer. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)
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gizmonic
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Mon May-21-07 12:55 PM
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8. Have you seen this recipe? |
grasswire
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Mon May-21-07 01:23 PM
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And you didn't post over on the thread that you tried it? :-)
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gizmonic
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Mon May-21-07 01:31 PM
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11. Actually, I brought the leftovers to work today |
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...just finished 'em. Yum. :9
I'll be popping over to c&b later! :) :hi:
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mike_c
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Mon May-21-07 01:16 PM
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9. here's one I make that's pretty simple.... |
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Edited on Mon May-21-07 01:28 PM by mike_c
1 med onion 2-3 cloves garlic 2-3 plum tomatoes 3-4 dried ancho chilis 3-4 dried New Mexico chilis or equivalent 1 canned chipotle chili with some adobo 1 tsp dried mexican oregano salt pinch of cinnamon lard or bacon grease
Roast the tomatoes over a gas flame-- right on the stovetop-- until the skin begins to crack and separate. Set them aside. Do the same thing with the onion and the garlic cloves-- I just hold them over the flame with a pair of tongs and let them burn. Let the charred veggies cool.
Clean and seed the dried chilies. Heat a heavy skillet over high heat and press each chili against the hot surface until it blisters-- don't burn them, just blister. Put the chilis into a bowl and cover with boiling water. Soak for 20 min.
Peel the tomatoes, onions, and garlic, then chop coarsely and put into a blender with the oregano, chipotle chili, and about a tablespoon of the adobo. Add the softened chilis-- but NOT the soaking water, discard the soaking water because it can make the sauce bitter. Puree the mixture until smooth, adding some water if necessary to make it blend, but don't thin it too much-- it should be pretty thick at this point.
Melt the lard or fat in a large heavy skillet-- just a little is all you need. When it is hot, pour in the chili puree-- it should sizzle and pop. Stir until it's heated through, then season with salt and a pinch of cinnamon. Thin with a little water to the desired consistency, cover, and simmer, stirring occasionally over low heat, for 30 min.
on edit-- I once made this in a food processor with a cracked lid and the lid blew off near the end of the chili puree stage. I had to repaint the kitchen.
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I also like to use a mole rojo as an enchilada sauce-- it is divine, but it's a lot more work. I posted my recipe for mole rojo in the Cooking and Baking forum so you can find it there with a DU search if you're interested.
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