Enchilada Sauce
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Ethnic influence:
Southwest US
Submitted by:
Rick and Madeline Cuevas
Here one for Enchilada Sauce that my mom used to make...
Ingredients:
Dry Chile Pods
(New Mexico for Hot, California for Mild, Pasilla for Drk. Warm Sauce)
I mix all three for a great flavor. Your large markets should have a
Hispanic section for you Midwesterners.
Garlic powder ( Do you see a pattern?)
Salt (to Taste)
Cubed pork (or round)
Preparation:
Remove stems from pods. You may remove seeds or keep them.
Place in pot, cover with water bring to a boil. After reaching boil, turn off and let steep for about 1/2 hour. This softens them and prepares them for blending.
Brown cubed pork with salt and garlic powder.
Place pods in blender and cover with water. Blend on high speed until you can't stand the sound of the blender anymore, then blend for 15 more seconds. It's ready. Pour the liquid into pot with pork and simmer for about an hour. If too thick you can add water
Use this to dip your tortillas into.
The sauce will stick better that any can or powder mixture.
WARNING: New Mexico Chile is HOT. If too hot for you, you can add tomato sauce to tone it down.
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