Viva Las Vegas Enchilada Sauce
"This is such a great sauce. It's delicious on it's own and it's a great base if you want to get more complex and add ingredients such as a bit of mexican chocolate-(like ibarra), or peanut butter, or chipotles, or whatever tickles your southwest fancy at the moment.
I like to use a cast iron skillet for this recipe. Some people like to toast their chiles first, in which the cast iron will again come in handy, but if you do, be careful as they scorch easily.
Note: The prep time is for the blender method for processing the chiles, because it doesn't take as long. If you decide to scrape the pulp it will take you longer."
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
2 1/2 cups
ingredients
- 8 dried chilies, I usually use a mix of ancho and new mexico chiles
- 2 cups boiling water
- 2 tablespoons lard
- 2 garlic cloves, roughly chopped or mashed
- 1⁄2 teaspoon cumin seed, - (optional)
- 1 (8 ounce) can tomato sauce
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon vinegar
directions
- Place your dried chiles in a bowl and pour the boiling water over. Let the chiles soak. Oftentimes, I have had to put a lid or a plate on them to get them to stay submerged. Let cool until handleable, discard the stems, and retain your soaking water.
- Scrape the soft chile pulp from the skins and mash - or - puree the soft chiles with a little soaking water in a blender and then strain. Reserve.
- Using a heavy skillet, fry the garlic in the lard. If you like cumin, add the cumin at this time and fry for a minute until fragrant. Add the chile pulp and fry for a few minutes until you notice a darkening of color and thickening of texture.
- Add the tomato sauce, any reserved chile soaking liquid and the oregano and simmer on low for ten minutes -or longer if you would like a thicker consistency. When done, add the 1/2 t. of vinegar and add salt to taste.
- Enjoy in your favorite recipe!
- Makes bomb chilaquiles.
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RECIPE SUBMITTED BY
MinatheBrat
Tempe, 41
<p>One of my biggest passions is for cooking. As a Personal Chef, I feel very fortunate that I get to work doing something that I love. I enjoy helping people gain more satisfaction from what they eat by working within their dietary requirements and restrictions to come up with meals that they enjoy from both taste and health aspects. <br /> <br />I love learning about food! Cookbooks are some of my favorite reads. So much of society and culture is involved with what people eat, and learning about their food is learning about them, as a culture now, as a history of a people, all the way to the individual. I find that really thrilling. <br /> <br />I'm originally from NY and I grew up in town that has a very large Italian and Asian population, so getting great ingredients for Italian and Asian food was no problem. I grew up with miso soup, my mother's garden grown tomatoes sprinkled with fresh basil, fresh mozzerella, some salt, pepper, olive oil and maybe some balsamico. My family is of mixed descent, so that we ate everything from spaetzle to chapatis! I've lived in the Southwest, where I had access to a wonderful array of Mexican ingredients and teachers, and I enjoyed delving into that cuisine. I've lived in the Deep South and had Cajun Grandmothers teach me their Gumbo, red beans and dirty rice. I'm so grateful for the wonderful diversity of this country, that we have people from all over willing to share their food and friendship. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt= /></p>
