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(Barbtail) wrote in message >...
> That sounds wonderful!
>
> For years my *signature dish* ( I guess you'd call it that- people always asked
> for the recipe and requested it at potlucks) was Vegetarian Eggplant Royale
> (also did a vegan version for a while with tofu cheese).
>
> Now everyone asks for my Enchaladas- cheese or beef. The key to this dish is
> my homemade Enchalada sauce:
>
> 2 qts pork, beef or chicken stock (I use boulion cubes in a pinch)
> 4-5 rounded TB's of mild red powdered chile- the Mexican store I buy this at
> sells it by the pound and simply calls it *California mild*.
> Measurements are approximate
> 1/2 onion (whole)
> 1/2 bell pepper (whole) or other fresh pepper ( sometimes I use fresh jalapeno
> if it's for my son who loves spicy-hot)
> 2 lg cloves garlic, crushed
> 1 1/2 tsp cumin, ground
> 1 tsp oregano powder
> 1 tsp ground black pepper
> 1 tsp coriander seed, powdered
> 1/2 tsp ground cinnamon
> dash of cayenne
>
>
> Bring all this to a boil and then simmer for about 30mins. It should reduce to
> about 1 and 1/2 to 3/4 quarts liquid. Thicken with a little cornstarch slurry-
> but don't make it too thick as it will thicken more as you bake the
> enchaladas. Check salt- season to taste. Remove and toss the garlic, bell
> pepper and onion. It's ready to serve! This freezes pretty well, too.
>
> To make enchaladas, Pour some sauce in the bottom of a 9x 13 glass baking
> dish. Take *fresh* ( I buy them fresh and they are still wartm and pliable) or
> *softened* corn tortillas (place a stack wrapped in a damp cloth in your
> microwave for about 1-2 mins to make them pliable) and fill with your favorite
> mix- my favorite is cheese and black olive but my kids like burger and
> chorizo. Roll 'em up and lay 'em in the sauce. When done, pour enchalada
> sauce over all to cover, sprinkle with a mix of parmesan and white/yellow
> cheese and bake at 350* for about 30 mins or until cheese is bubbly on top.
> Serve with shredded lettuce topped with fresh salsa and maybe a couple whole
> black olives on the side and Mexican rice.
>
> Pretty simple but a definite crowd pleaser. Once upon a time I used the whole
> dried chiles, soaked 'em, cleaned 'em and then pureed them for the sauce- I
> admit that makes a tastier sauce but this works great for everyday. I also use
> this sauce over my homemade tamales. If you scanned the sauce looking for
> tomato, you won't find any *chuckles*. Also, when I make beef or chicken
> enchalada, I add about a cup of the enchalada sauce to the cooked
> shredded/ground meat before stuffing.
>
>
> * cheers*
>
> Barb Anne

This sounds great. And, I make turkey broth from the carcas and
there's always so much turkey leftover... am thinking turkey
enchiladas this weekend. I think your sauce recipe looks divine.

Karen