On Sun, 7 Sep 2008 16:03:07 -0600, "Janet Bostwick"
> wrote:

>Steve Pope wrote:
>> koko > wrote:
>>
>>> @@@@@ Now You're Cooking! Export Format
>>
>>> Cowboy Steak With Coffee and Chili Rub
>>
>>> spices
>>
>>> 1 1/2 teaspoons ancho chili powder, or other; chili powder
>>> 1 1/2 teaspoons fine ground espresso coffee
>>> 1/2 teaspoon brown sugar
>>> 1/4 teaspoon dry mustard
>>> 1/4 teaspoon ground coriander
>>> 1/4 teaspoon salt
>>> 1/4 teaspoon freshly ground black pepper
>>> 1 1/4 pound shoulder center steak (ranch steak); ,
>>> or top sirloin, about; 1 1/4 inch thick
>Thanks for the above recipe and the good hints about how to make your own
>enchilada sauce. I appreciate it. For some reason I don't see your message
>here and had to go to Google to read it. Thanks again.
>Janet
>

In this same post I added my recipe for Enchilada sauce. Maybe it
posted too far down to see. Here it is.

Also on my blog I have a recipe for making an Enchilada Sauce with
whole dried chiles, photos included of course ;-)
I've been meaning to add this one too. Maybe I'll get busy and do it
sometime today.

Here's what I do for Enchilada Sauce from powdered chili.

I use the powdered red chili to make a quick and simple enchilada
sauce.
I use the equivalent measurements as if I was making gravy, 2
tablespoons of oil and 2 tablespoons of chili powder and 2 cups of
chicken broth or beef broth, or more if you like it thinner.

First I cook off a little onion and garlic in the oil, then I add the
chili powder.
Cook the chili powder in with the onion and garlic stirring all the
time until it starts taking on a darker color, watch closely as it can
burn quickly. I like a dark sauce.
From here on the procedure is like making a gravy, whisk in some
chicken broth or beef broth, as much as you need to achieve your
desired thickness. I prefer a thicker sauce while some like a thinner
sauce.
Strain it if you like a nice smooth sauce.

There are as many enchilada sauce recipes as there are cooks. Add or
take away as you like and you'll have your own unique sauce.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/06