Directions: |
Directions:1.Remove stems, seeds, and veins of dried chiles.
2. Roast the onion, tomatoes, and garlic on a cookie sheet in a 400 degree oven. Slightly caramelize without burning.
3. Place the chiles, onion, tomatoes, garlic in a pot with just enough water until the ingredients are almost covered.
Bring to a boil and then reduce the heat to low.
Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
4. Blend the chiles, onion, tomatoes, garlic, and the soaking water until smooth. It usually takes about a minute.
Add water little by little if necessary to blend. You may have to blend in two batches
5. Strain the mixture. You will be removing the ground up skins and seeds you missed. Add the oregano and marjoram to the strained sauce.
I use a metal screen type strainer. It clogs up easily so I use a spoon to stir the slurry in the strainer until the thinner liquid strains out. Then if you tap the Stainer against your pickup bowl for a bit it will eventually leave you with only seeds and outer skin. This will get the maximum amount of good sauce out. Don’t be tempted not to strain. The sauce looks good but the skin in it is bitter.
6. Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
Reduce the heat and simmer for 30 minutes until the sauce has thickened.
Add salt to taste.
Allow the sauce to sit for at least 2 hours so that the flavors meld.
Warm the sauce before serving.
FOR REAL ENCHILADAS
1. Prepare filling. Cheese, onions, chicken, beef.
2. Setup an assembly line as follows:
A fry pan with hot oil,
A fry pan with the warmed enchilada sauce,
A cookie sheet to transfer the tortilla to after dipping in sauce and to roll in your ingredients,
9x13 bake pan to put your rolled enchiladas
3. Dip corn tortilla in hot oil, fry for a few seconds but not to the point of crisp, you need to be able to roll them later.
4. Transfer to pan of sauce and coat both sides.
5. Transfer to cookie sheet, spoon in your filling, and roll each one with the ingredients you prefer.
6. Transfer to bake dish.
7. When bake dish is full, add, a little sauce on top if they look dry, however, they should be fairly saturated. You don't need to over do this, this isn't an American style sloppy enchilada. Spread a light amount of cheese over dish and bake for 15 mins.
8. Serve with sour cream. Guacamole. ect. |
This recipe for Enchilada Sauce Basic Real ENCHILADAS is from