I made a rellenos casserole with the last two bags of last year's Hatch chiles. I had four green ones left, and some bags of dried Pasilla and New Mexican Chiles, so I decided to make some enchilada sauce (which later draped homemade corn tortillas that were wrapped around chicken, the hatch green chiles, onions and a sweet yellow bell). Here's the sauce recipe:
Red Enchilada Sauce
5 Pasilla peppers, dried, stems and seeds removed
3 New Mexico or California chile pods, dried, stemmed and seeded
2 cups stock
1/4 cup cilantro
3 garlic cloves
1 T dried oregano
1T cumin (ground)
1 T red wine or cider vinegar
1 Tomato, cut into chunks
salt
2 T olive oil
Tear the dried chiles into pieces and throw into a sauce pan and toast for a bit until you can smell them (just to wake them up). Pour in the stock and simmer the pods for about 20 minutes to soften them. Pour this mixture and all other ingredients into your food processor or blender and whirl until fairly smooth. Pour back in the sauce pan and simmer for 15-20 minutes.
One note--don't be surprised if you then use the sauce in a baked casserole if it turns dark (almost black). I'm not sure if it is the skins that make it look blackened, but who cares? It tastes yummy.
I've been on a homemade corn tortilla kick for awhile now, and I suspect that after tonight that I'll probably not buy canned enchilada sauce anymore either.
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