koko wrote:
> I don't always have the time to make enchilada sauce from dried chilis
> so I sometimes make it using powdered chili. Not chili powder, that's
> a whole different deal.
>
> I've been making it the same way for forever, so I dinked around with
> it a little and here's what I came up with.
>
> I made it using three different methods, all of which are on my blah,
> blah, blog if you are bored tonight.
>
> The winning method is.
>
> This time I used two tablespoons of oil to two tablespoons of powdered
> chili and to two cups of chicken broth.
>
> Heat up the oil in the skillet
> http://i33.tinypic.com/o6goq0.jpg
>
> Add the powdered chili to the hot oil and whisk like crazy.
> http://i35.tinypic.com/2dsqyjp.jpg
>
> Lower the heat and watch it closely as it cooks a few minutes to
> darken.
> http://i37.tinypic.com/25zgtgg.jpg
>
> Add the chicken broth whisking like crazy. I love Kitchen Basics brand
> chicken broth, but I was out of it and all I had on hand was Swanson's
> anemic broth. Right about here is where I add some garlic powder and
> put the heat at a simmer.
> http://i38.tinypic.com/1t4yon.jpg
>
> To thicken the enchilada sauce I put some corn tortillas in the bottom
> of a coffee cup and covered with some of the enchilada sauce.
> http://i38.tinypic.com/m8ci1e.jpg
>
> To further abuse my camera. (it's been dropped, steamed, had dumpling
> fingerprints on it, goo has had to be picked off of it's nether
> regions with a toothpick, and precariously perched above boiling stew.
> Have I mentioned that I love my camera.) I used a stick blender to
> puree the tortillas into the sauce. Those spots you see are not on the
> blender ;-0
> http://i36.tinypic.com/2crrfvo.jpg
>
> Whisk in the sauce that's been blended with the tortilla.
> http://i33.tinypic.com/6yhz7l.jpg
>
> Simmer and stir a bit until it thickens. This is how thick I like my
> enchilada sauce.
> http://i34.tinypic.com/kb52te.jpg
>
> I liked this a lot. I like the extra layer and depth of flavor the
> tortilla adds to the sauce.
>
> I think this is my new favorite way to make the sauce.
>
> koko
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 9/27
>
Koko, I am going to try your recipe. I cooked a brisket and I will shred
some of it to make enchiladas.
I posted a recipe for enchilada sauce in Feb 1998, but it was not my
favorite, IIRC. This is a message I posted in Feb 2000, and I like these
recipes better. I am going to try your recipe, though.
Newsgroups: *rec.food.cooking*
From: *Becca >*
Date: *2000/02/27*
Subject: * Good Red Enchilada Sauce?*
* Exported from Key Home Gourmet *
*Enchilada **Sauce*
Recipe By: *Becca* Love
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 New Mexico chiles -- seeded and stemmed
3 cups chicken stock -- divided use
2 tablespoons oil
3 tablespoons flour
3 cloves garlic
1/2 cup onion -- chopped
1/2 teaspoon salt, or season to taste
Simmer chiles in one cup of broth until tender. Place in food processor
or blender and process until smooth (my immersion blender works great
for this).
Meanwhile, heat the oil, then add the flour and cook until it starts to
brown; add the onion and cook until the flour is brown. Add the garlic
and cook for a minute, or less. Add the chile mixture and the remaining
broth and simmer to desired consistency. Season to taste.
- - - - - - - - - - - - - - - - - -
*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.