LOCATION: Recipes >> Sauces >> Here is my enchalada sauce which has evolved over some time in my kitchen.
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Here is my enchalada sauce which has evolved over some time in my kitchen.
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The heart of this sauce is the "chile powder. Depending on what you use
the flavor will be quite different. I use pure Chimayo pepper puree which
I buy in powder form from a source in Albaquerque, NM. It reconstitutes
into delicious Chimayo pepper puree and makes the best sauce. If you need
the source let me know.
3T Masa harina
3T flour
3T oil
3T red chile puree, chile powder, etc. (see above)
3 cups beef broth (the beefier, the better)
3 cloves garlic, finely chopped
1 large onion, finely chopped
1T comino (ground cummin seed)
1/2 t Oregano
(Secret ingredient: one shot Tequilla-optional)
Blend flour, masa and oil and make a roux. Add chile puree and spices and
mix. Add broth slowly, mixing as you go to prevent lumps. Cook until
thick. You may add water if too thick-masa if it's too thin. Simmer for
15 minutes keeping an eye on liquidity. Correct seasonings.
For a cheese enchalada, take uncooked corn tortillas and dip into sauce
then place in ovenproof dish. Add ground cheddar cheese and chopped
onion, roll and stack the rolls in the dish against each other to keep
then together. After you assemble the required number of enchaladas, top
with a coating of sauce and generously sprinkle with grated cheddar. (I
do NOT use Monterrey Jack or other flavorless cheeses because I believe
the cheese should be TASTED, not just seen.) Place dish in 350degree oven
and heat just until the cheese is melted and starting to buggle. Serve
immediately.
For beef or chicken enchaladas, add shredded beef or chicken to the inside
of the enchalada. (To prepare the meat boil cubes of meat in water with
some chopped onion and garlic: boil the hell out of it until it will
easily shred with a fork.)
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7 of 9 people found the following review helpful:
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Chile Source, August 18, 2004 - 02:42 PM
Reviewer: Bob from Miami, FL USA
I am new to this site.
How do I get the address /phone number of the NM source for the chile?
Thanks,
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