Steve Pope wrote:
> 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.

The chilis were large. At any rate, it ended up being VERY thick sauce,
so more liquid would've been called for, but I left it thick. It was
actually quite impressive, all dark and thick like that.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef