Wednesday, May 8, 2013
I usually use 2 bowls because there is a lot of chile when making a big batch. You can't push it through if it is sitting down in the chile sauce.
One note: Salt is a variable in this recipe. Chile on it's own is pretty bitter. The salt is what changes that. In my experience, if you follow the actual recipe, you will need a bit more salt to make it taste right. SO, taste, add salt, taste again. You don't want too much salt but you definitely don't want bitter.
To make enchiladas......
*Toast corn tortillas in a hot skillet. No oil needed. Just heat till they begin to brown on both sides. You still want them to be soft enough to roll but a little brown to add flavor. I usually place them inside a folded dish towel to keep them warm while I'm working with them. (I do 14 tortillas for a 9x13 pan)
*For beef filling, cook 1 lb. of hamburger, drain, add some of the red chile sauce and roll in warmed tortillas. You can also make cheese enchiladas, chicken or whatever you prefer. Chopped onion is also a possibility if you like that.
*Roll enchiladas, place in pan seam side down. Pour sauce over the top and grated cheese on top of that.
Original Recipe: (Single Batch)
Salsa para Enchiladas (Enchilada Sauce)
8 dried California chiles
1 1/2 Tbsp. lard or vegetable oil
1 garlic clove
1 Tbsp. all-purpose flour
1 tsp. vinegar
3/4 tsp. salt
1/4 tsp. ground cumin
1/8 tsp. garlic powder
Wash chiles thoroughly. Place in a large saucepan and cover generously with water. Cover and bring to a boil. Remove from heat and let stand 45 minutes or until softened. Drain chiles, reserving soaking liquid. Pull off stems, slit chiles open and finse off seeds. Place chiles and 1 cup soaking liquid in blender or food processor. Process until pureed. Turn into a sieve and rub through sieve into bowl to eliminate small bits of peel. Rinse blender with additional 1 cup soaking liquid and pour over remaining pulp in sieve. Heat lard or oil and garlic in a medium saucepan. When lard or oil is fragrant with garlic, discard garlic clove. Stir in flour until mixture is smooth. Cook about 1 minute. Add pureed chile mixture and remaining ingredients. Bring to a boil; reduce heat. Cook and stir until slightly thickened. Taste and add more salt if needed. Makes about 2 1/3 cups/
My BIG version:
16 oz. bag mild chiles
20 (each) hot chiles
2/3 cup oil
10 whole garlic cloves
2/3 cup flour
3 Tbsp. vinegar
1/4 cup salt
2 1/2 tsp. dried leaf oregano, crushed
2 1/2 tsp. ground cumin
2 1/4 tsp. garlic powder
Just follow the above directions using the larger quantity of ingredients.
Good luck, Mark! Text me if you have any questions along the way!