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Red Enchilada Sause Recipe

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This recipe for Red Enchilada Sause, by , is from Cookin' Like Nana , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tina cornett

Category:
Category:

Ingredients:  
Ingredients:  
20-30 Dried New Mexico Chile Pods
3-5 Large cloves of garlic
3-5 Tablespoons of flour
3-6 Tablespoons of meat drippings (Use the drippings from the hamburger you will use in your enchiladas, if you use lean meat or for whatever reason you don't have it, you can us bacon grease or even a bit of lard. You can probably leave it out if you wanted. I never have, because this is how Nana always did it.)
Water
Salt
You will also need a blender and as strainer or sieve.

Directions:
Directions:
Break the stem and bump out most of the seeds. Place the pods in a large pot, add enough water to cover the pods. They will float, so put a small plate that fits in the pot on top of the chili pods to push them down into the water. Bring them to a boil, simmer 5 minutes, turn the heat off, leaving the plate on top pushing them down in the water. Allow the chili pods to steep for 15 minutes or so.
Place chili pods and garlic in a blender, add about a cup of water. It will take about two batches, depending on the size of your blender. Blend each batch until completely smooth.
Using a strainer, strain into a pot that will hold all the sauce, use enough water to clean the sauce from the grinds. (I rinse the blender pitcher with about a cup of water and poor it through the left over grinds in the strainer)
Once you have all the sauce strained back into the pot add the meat grease and bring sauce to a boil. Mix flour, teaspoon of salt and water in a cup or jar until smooth, making smooth a slurry, (If it seems to have lumps you cant get out, strain it through a small sieve, you want to make sure there are on lumps). Once the sauce is boiling slowly add the slurry to the boiling sauce, mixing all the while with a whisk, you want to have the sauce thick enough to coat a spoon, but still poor off easily. Let sauce simmer. Add salt to taste.

Personal Notes:
Personal Notes:
Nana never wrote this recipe down. So I have done the best that I can to do that. I watched her make it so many times, but can't guarantee this will be just like hers. I have made it myself for about thirty years and I have come to the conclusion that she had a secret touch that cant be copied and she never let anyone know about. This is as close as I can get to how she made her sauce and I wont say its exactly like hers but as close.
Nana would say to blend the sauce until you cant stand the noise of the blender anymore.
Make sure you taste it and add enough salt. Tasting was always done with a little pile of cheese, some scrambled hamburger and then ad the sauce and onion. We all, always had to have a taste, just to make sure it was done right. It was a bit of a game sometimes, to get back for a second taste, Nana usually allowed one, but the second taste she would have her wooden spoon and say "Get outa that, now go on!" I think secretly she really didn't mind.
At my house the tasting starts with a chip and all the cheese, meat sauce and onion piled on that.

 

 

 

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