by kirra » Sun Oct 11, 2009 6:58 pm
Home Made Enchilada Sauce
Ingredients:
6-8 New Mexico Dried Chilies
(optional, add 2 Ancho Chilies or 3 or 4 pasilla chiles)
2 cloves garlic
2 tablespoons cooking oil
3 tablespoons flour
2 tablespoon rice wine vinegar or white wine vinegar
1/2 teaspoon crushed oregano
1 teaspoon of salt or salt to taste
Preparation:
Remove stems from chiles, split each chilie and remove seeds and dried membranes. Rinse off and place in glass bowl. Cover with boiling water and let stand about 20 minutes. Remove chiles from water and place in blender or food processor. Reserve the chilie water.
Add the garlic and process until smooth. Add about a cup of the chilie water and process to mix.
In heavy pan, heat oil and add flour, cooking on low until browned. Pour pureed chilies through stainer into flour mixture, pushing pulp through stainer. Discard residue.
In pan, cook chilie mixture, stirring to remove any lumps and prevent from burning. Add vinegar, oregano and salt. Add more chilie water if mixture is too thick. Chilie sauce should be of the consistency of thin gravy. Cook on low about ten minutes, stirring to prevent burining.
Taste and add more salt or vinegar as needed.
[b][size=150]Home Made Enchilada Sauce[/size]
Ingredients:[/b]
6-8 New Mexico Dried Chilies
(optional, add 2 Ancho Chilies or 3 or 4 pasilla chiles)
2 cloves garlic
2 tablespoons cooking oil
3 tablespoons flour
2 tablespoon rice wine vinegar or white wine vinegar
1/2 teaspoon crushed oregano
1 teaspoon of salt or salt to taste
[b]
Preparation:[/b]
Remove stems from chiles, split each chilie and remove seeds and dried membranes. Rinse off and place in glass bowl. Cover with boiling water and let stand about 20 minutes. Remove chiles from water and place in blender or food processor. Reserve the chilie water.
Add the garlic and process until smooth. Add about a cup of the chilie water and process to mix.
In heavy pan, heat oil and add flour, cooking on low until browned. Pour pureed chilies through stainer into flour mixture, pushing pulp through stainer. Discard residue.
In pan, cook chilie mixture, stirring to remove any lumps and prevent from burning. Add vinegar, oregano and salt. Add more chilie water if mixture is too thick. Chilie sauce should be of the consistency of thin gravy. Cook on low about ten minutes, stirring to prevent burining.
Taste and add more salt or vinegar as needed.