Serene Vannoy > wrote:

>ObRFC: I'll be using this enchilada sauce recipe, posted by Becca in
>2002, but with pork stock instead of chicken:
>
> Enchilada Sauce
>
> 12 New Mexico dried chiles
>1/2 onion, quartered
> 4 cloves garlic
> 1 qt boiling chicken broth
>1-2 tblsp Masa Harina
> salt to taste

>Remove stems and seeds from chiles and rinse. Combine chiles, onion,
>garlic and boiling chicken broth in a blender and allow to sit for 10
>minutes. Puree until smooth. To thicken, and add flavor, I will us a
>tablespoon or two of Masa Harina, then salt to taste.
>
>Instead of using a food processor or blender, you can bring the
>chicken stock to a boil, add the chiles, onion and garlic, then use the
>hand held immersion blender in the pot.

Just to voice a random opinion, chicken (or other meat) stock
does not belong in enchilada sauce. I always toast the chiles
(this must be done carefully) right after rinsing them; I am not sure
that is completely standard, but it is pretty common.

The above seems like a lot of liquid for the number of chilies.

Steve