Lou Decruss > fnord
:

> 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

I really like the way the dried chilies make it a chili sauce with
tomatoes, more than tomato sauce with chilies, you know?

--
Saerah

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