Cooking Recipes Forums - Mexican Cooking Recipe Forum

speaking of Enchilada sauce

mack the knife — Sat, 14 Nov 2009 15:54:10 GMT

On Nov 14, 7:54*am, mack the knife <0...@xxxx.xxx> wrote:

That's a Tex-Mex *chili* sauce which has tomato sauce in it. Most of
the "Mexican food" that Americans in the Southwest eat is actually Tex-
Mex, which is a blending of two traditions of cooking, American and
Mexican.

That's a Mexican style *chile* sauce which has *no* tomato sauce in
it. The color comes from the red chiles themselves.

If you make your own *chile* sauce, you need to know your tolerance
for
heat.

Google up "scoville" in this newsgroup to find the relative "heat" of
the various
chiles used to Mexican cooking.

There is another factor besides the amount of capsacin in the chiles.

It's the *nictotine* taste that some chiles, like poblanos, have.

When poblanos are dried, they are called "anchos", meaning "wide".
They still have a slight nicotine taste after drying.

Req: Recipes and Techniques for San Diego-stye Burritos.

Sunny — Sun, 08 Nov 2009 10:57:02 GMT

----- Original Message -----
From:
Newsgroups: alt.food.mexican-cooking
Sent: Thursday, November 12, 2009 5:24 PM
Subject: Re: Recipes and Techniques for San Diego-stye Burritos.

I gather that you didn't like the red sauce recipe I posted. Here are a few
others I like. Most of these are from the same person because Becca and I
have similar tastes and her recipes were better than mine! I have added the
recipe I posted before at the bottom
so you could have them together. Remember to use only white onions for
Mexican cooking. If you don't like these I'm sunk as these are the only ones
I use! Good luck!

BECCA'S ENCHILADA SAUCE

Recipe by: Becca, rfc, 19MAR01

12 New Mexico dried chile pods
1/2 onion, quartered
4 cloves garlic
1 qt. boiling chicken broth
1-2 tbs. masa harina, optional
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 use a tbs. 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 (carefully) use a
hand held immersion blender in the pot.

ENCHILADA SAUCE #1

Recipe by: Becca Love, rfc, 27FEB00

3 New Mexico chiles, seeded and stemmed
3 cups chicken stock or broth, divided use
2 tbs. oil
3 tbs. flour
3 cloves garlic
1/2 cup chopped onion
1/2 tsp. salt, or to taste

Simmer chiles in one cup of stock 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 #2

Recipe by: Becca Love, rfc, 27FEB00

12 New Mexico DRIED chiles
1/2 onion, quartered
4 cloves garlic
1 qt. boiling chicken broth
1-2 tbs. 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.
Pur�e until smooth. To thicken and add flavor, I use a tbs. 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 a hand held
immersion blender in the pot.

BASIC RED SAUCE

Recipe by: "jammer", r.f.m-c, 25/01/03

8 ancho chilies
3.5 cups warm water
1/2 cup chopped onion
2 garlic cloves, chopped
1/4 cup vegetable oil
8 oz. tomato sauce
1 tbs. dried oregano
1 tbs. cumin seed
1 tsp. salt

Cover chiles with warm water. Let stand until softened, about 30 minutes;
drain. Strain liquid and reserve. Remove stems, seeds and membranes from
chiles. Cook and stir onion and garlic in oil in a 2 qt. saucepan until
onion is tender. Stir in chilies, 2 cups of the reserved liquid and the
remaining ingredients. Heat to boiling, reduce heat and simmer, uncovered,
20 minutes; cool. Pour into a food processor or blender. Cover and process
until smooth. Cover and refrigerate up to 10 days. Makes about 2.5 cups
sauce.

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Good basic enchilada sauce recipe?

Danj — Fri, 23 Oct 2009 22:30:06 GMT

I hate to admit it but i buy the spice mixes for mexican sauces and
wondered if anyone could reccomend a good recipe for enchilada sauce.

I love to cook it, but hate the fact that i use pre pack mixes.

Please help

Dan

--
Danj