On Sat, 27 Sep 2008 19:56:06 GMT, Saerah Gray >
wrote:

(Steve Pope) fnord
:
>
>> Saerah Gray > wrote:
>>
>>>I have not used these in a long, long time. These aren't *that* hot,
>>>right? (I am also using a minced fresh poblano. I think it is my
>>>favorite chile pepper!) I am making enchiladas later, and I am using
>>>them for the sauce. (koko's recently posted recipe)
>>
>>>Ellie likes spicy things, but not things that are really spicy. Will
>>>the cooking gods hate me if I end up adding some tomatoes to make it
>>>milder if it ends up spicier than she'll like?
>>
>> Anchos are milder than (almost any) New Mexico chili, so yes you will
>> end up with a mild enchilada sauce.
>>
>
>I have some dried guajillos, too, but I'm saving them for something
>else. (chocolate mole, whenever I get around to it.)
>
>The things you can find at Aldi are often surprising!
>
>> I don't think there's much wrong with adding a fraction of
>> tomato or tomato product to an enchilada sauce, so long as it
>> does not dominate.
>>
>
>Yeah, I have used the bottled stuff, and it is way too "spicy tomato
>sauce" for my tastes.
>
>When I make things from scratch for the first time, I like them to be
>"authentic", or at least close to it.

Here's a thread on enchiladas from 6 years ago that authenticity comes
up in. I made enchiladas a few weeks ago and googled the group. I
used bits and pieces from a few of the recipes and was very pleased
with the results. I did use tomatoes.

http://tinyurl.com/4vj4fw

Lou