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 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

You may not know it, but I bet you potentially have a new career as a
food photographer!!! Dang good photos!

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Sat, 27 Sep 2008 20:36:29 -0500, Sky >
wrote:

>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.

snippage
>
>You may not know it, but I bet you potentially have a new career as a
>food photographer!!! Dang good photos!
>
>Sky

I appreciate your nice compliments Sky. I'm just having too much fun.

koko

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27

On Sep 27, 9:21 pm, 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.


Great post and photos. I think I'll try your tortilla addition, and
now I KNOW I want a stick blender. I used to make my enchilada sauce
in a saucepan, but will try the skillet method like you do.

koko said...

>
> 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,

Nice write up and photo coverage, sorry about the camera and the spoon!

I imagine primo enchiladas!

Thanks,

Andy

On Sun, 28 Sep 2008 05:25:52 -0700 (PDT), val189
> wrote:

>On Sep 27, 9:21 pm, 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.
>
>
>Great post and photos. I think I'll try your tortilla addition, and
>now I KNOW I want a stick blender. I used to make my enchilada sauce
>in a saucepan, but will try the skillet method like you do.

Thank you val. Tell me what you think when you make the enchilada
sauce using the tortilla.
I think you'l be happy when you get a stick blender, I use mine a lot
and clean up is a breeze.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27

On Sun, 28 Sep 2008 07:37:11 -0500, Andy <q> wrote:

>koko said...
>
>>
>> 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.
snippage
>
>Nice write up and photo coverage, sorry about the camera and the spoon!
>
>I imagine primo enchiladas!
>
>Thanks,
>
>Andy

Thank you Andy. I hope you try it.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27

koko said...

> On Sun, 28 Sep 2008 07:37:11 -0500, Andy <q> wrote:
>
>>koko said...
>>
>>>
>>> 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.
> snippage
>>
>>Nice write up and photo coverage, sorry about the camera and the spoon!
>>
>>I imagine primo enchiladas!
>>
>>Thanks,
>>
>>Andy
>
> Thank you Andy. I hope you try it.
>
> koko


koko,

I would try the enchilada sauce if I had a decent enchilada recipe to go
with it! For two?? Or three of me?

<smootch>

Andy

koko wrote:

> 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.

You do? I thought Kitchen Basics brand was like using dirty dishwater! LOL
I buy Swanson's Organic Chicken Broth since I read it was top rated (and
the regular Swanson's was just "acceptable") and find it very good.

On Sun, 28 Sep 2008 11:29:10 -0500, Andy <q> wrote:

>koko said...
>
snippage
>>
>> Thank you Andy. I hope you try it.
>>
>> koko
>
>
>koko,
>
>I would try the enchilada sauce if I had a decent enchilada recipe to go
>with it! For two?? Or three of me?
>
><smootch>
>
>Andy

Andy, I'll post the flat enchilada recipe, complete with pictures.
It's perfect for serving one, or two, or three ;-)

Look for a post on Flat Enchiladas.

koko

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27

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.

On Sun, 28 Sep 2008 15:42:00 -0500, Becca >
wrote:

>koko wrote:

>> I don't always have the time to make enchilada sauce from dried chilis

snippage
>
>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.
>

> *Enchilada **Sauce*
>
>Recipe By: *Becca* Love

snippage

Using a brisket should make some wonderful enchiladas. I wish I was
eating at your house tonight.

Your recipes are similar to what I do when I use dried chilis. I don't
use a thickener though.
The powdered is for when you need a quick and easy sauce.

My recipe using dried chilis is on my blog under the heading koko
cooks.


koko

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27

"koko" > wrote in message
...

I think you're becoming Mexican - do we change your email to Abuelita......

:-)

Dimitri

"koko" > wrote in message
...
>
> 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

Hmmm. Well good powdered chile is nothing more than powdered dried chilies
although I suspect it may be substantially more expensive to use the
powdered.

Why not just take the dried poblano chilies or others that come in a bag
from the store and run them through a grinder without the stem which breaks
off easily, then store in a jar?

Dimitri

On Sun, 28 Sep 2008 15:58:56 -0700, "Dimitri" >
wrote:

>
>"koko" > wrote in message
.. .
>
>I think you're becoming Mexican - do we change your email to Abuelita......
>
>:-)
>
>Dimitri

lol. The Mexican's at work tell me I'm more Mexican than they are. One
even had the nerve to tell her mother that I make posole better than
she does. I'm on the d.l. now ;-)

Abuekokolita
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27

On Sun, 28 Sep 2008 16:06:21 -0700, "Dimitri" >
wrote:

>
>"koko" > wrote in message
.. .
>>
>> 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.

snippage
>
>Hmmm. Well good powdered chile is nothing more than powdered dried chilies
>although I suspect it may be substantially more expensive to use the
>powdered.
>
>Why not just take the dried poblano chilies or others that come in a bag
>from the store and run them through a grinder without the stem which breaks
>off easily, then store in a jar?
>
>Dimitri
>
Hmmm. Sounds like a good idea. One could even come up with a blend of
different chilis and have some kick nalgas chili powder.

Abuekokolita
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/27

On Sep 28, 7:06 pm, "Dimitri" > wrote:

> Why not just take the dried poblano chilies or others that come in a bag
> from the store and run them through a grinder without the stem which breaks
> off easily, then store in a jar?


I did this with some tiny dried peppers I bought in an Asian market.
I knew I'd never use 'em up in a lifetime, so I put em thru my spice
mill and - WATCH OUT - the air was permeated with a fine pepper
'mist' and was almost unbreathable for a while. My kitchen became a
danger zone. My bugman came that morning and nearly sneezed himself
to the moon. The ground peppers are still dangerously hot - I add 'em
to cooking by the pinch, but at least my frugal eye isn't watching the
whole dried peppers languishing forever in my spice drawer.

val189 wrote:
> On Sep 28, 7:06 pm, "Dimitri" > wrote:
>
>> Why not just take the dried poblano chilies or others that come in a
>> bag from the store and run them through a grinder without the stem
>> which breaks off easily, then store in a jar?
>
>
> I did this with some tiny dried peppers I bought in an Asian market.
> I knew I'd never use 'em up in a lifetime, so I put em thru my spice
> mill and - WATCH OUT - the air was permeated with a fine pepper
> 'mist' and was almost unbreathable for a while. My kitchen became a
> danger zone.

I saw on some show, probably Calling All Cooks or something
along those lines, where some guy's wife would have to leave
the house when he did his hot pepper thing. I thought, you have
a door right there, leads to a deck. Why not grind the peppers
outside? You know, so the neighbors can enjoy it, too. (laugh)

nancy

koko wrote:
> Using a brisket should make some wonderful enchiladas. I wish I was
> eating at your house tonight.
>
> Your recipes are similar to what I do when I use dried chilis. I don't
> use a thickener though.
> The powdered is for when you need a quick and easy sauce.
>
> My recipe using dried chilis is on my blog under the heading koko
> cooks.
>
>
> koko

Brisket, pork butt, chicken, I am not picky. :-) I will check out your
blog under koko cooks. Thanks.

Becca

"koko" > wrote in message
...
> On Sun, 28 Sep 2008 15:58:56 -0700, "Dimitri" >
> wrote:
>
>>
>>"koko" > wrote in message
. ..
>>
>>I think you're becoming Mexican - do we change your email to
>>Abuelita......
>>
>>:-)
>>
>>Dimitri
>
> lol. The Mexican's at work tell me I'm more Mexican than they are. One
> even had the nerve to tell her mother that I make posole better than
> she does. I'm on the d.l. now ;-)
>
> Abuekokolita
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 9/27

The reason I can say that is I used to live in Mexico City. An important
part of my mis-spent-youth.

It really is amazing just how many different styles of Mexican cuisine there
are. Just like American regional cooking.

Oh for some sweet Xmas tamales with raisins.


Dimitri