MAIL ORDER 'POWDER-FREE' RED ENCHILADA SAUCE
Where I live, decent canned enchilada sauce is not available. Since most recipes for homemade call for 'chili powder' (which is also suspect in these parts) I now buy many varieties of dried chiles via mail order. This recipe is fairly easy and does the trick for me.
Provided by SpicyDoc
Categories Lunch/Snacks
Time 50m
Yield 3-4 cups
Number Of Ingredients 11
Steps:
- Wipe off the chiles with a damp cloth.
- Tear the stems off the New Mexico and ancho chiles, then open them up with your fingers and pluck out the seeds and membranes, making jerky-sized pieces of chile.
- Heat up the big sauce pan you will need later and 'stir-fry' the chile pieces until they smell nice (2-3 minutes).
- Dump the toasted chiles and the chipotles into a medium-sized bowl, barely cover with hot stock, then float a smaller heavy glass bowl onto everything to keep the bits submerged. Soak for about 30 minutes.
- Place the garlic, onion, spices and drained tomatoes into a blender.
- Add the soaked chiles (including liquid), and puree until smooth.
- Pour into the saucepan, add the tomato sauce and simmer for 30 minutes, adding stock to get the thickness you like. Season to taste.
- To serve, I simply POACH corn tortillas right in the sauce for a minute or two (low fat trick), then pull them out one at a time with tongs, roll them around some pre-warmed filling (right on the plate), then smother with more sauce. No baking(impatient guy trick). Finish with a dollop of sour cream and a single black olive if you like.
Nutrition Facts : Calories 179.5, Fat 3.5, SaturatedFat 0.5, Cholesterol 2.4, Sodium 805.5, Carbohydrate 34.8, Fiber 9.2, Sugar 11.9, Protein 7.5
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