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Newsgroups: rec.food.recipes
From: jgonser@dasd.honeywell.com
Subject: COLLECTION: Enchilada sauce
Message-ID: <1994Jun1.124618.1@dasd.honeywell.com>
Organization: Honeywell Inc. DASD
References: <1994May28.105351.10562@leeds.ac.uk>
Date: Wed, 1 Jun 1994 19:46:18 GMT
Here are some New Mexican recipes that might help. They are basic
sauces used for a lot of the dishes you might want to try, such
as enchiladas, tacos, burritos, and the like.
Green Chile Sauce,
my recipe
Ingredients
1 cup green chiles, chopped
1/2 cup onion, chopped
1 cup water
1 Tbsp flour
1 clove garlic
1 tsp cilantro, dry
1/2 tsp cominos
salt to taste
oil for sauteing
Saute onion and garlic in heavy pan. When nearly translucent,
blend in water and green chili and bring to a low boil. Add
spices and simmer, stirring frequently, for 15 minutes or so.
Add salt, if you want to, during simmering. I use about 1/2
tsp or less.
The chiles should have been roasted and peeled, of course, but
it is your choice to keep or discard the seeds.
Sometimes I add one chicken bouillon cube to this during the
simmering process. Works very well when I am making chicken
enchiladas.
This sauce freezes very well, and the recipe can be doubled,
if desired. I usually make at least twice this amount.
Green Chili Tomato Sauce
Ingredients
1 cup green chiles, chopped
3 cups tomato juice
1 medium onion, chopped
1 tsp oregano
1 tsp cominos (cumin)
1 clove garlic
salt to taste
Combine onion, chiles, and spices and saute until soft. Add juice
and simmer for 15 minutes. Mixture can be blended until smooth, if
desired.
I don't use this one, because it is too tomato-y for me. But several
people I know like it on tacos.
Red Chile Sauce,
my recipe
Ingredients
1/2 cup diced onion
1 clove garlic
1 Tbsp flour (for thickening)
4 Tbsp prepared red chile powder
1 cup water
1/2 to 1 tsp cominos
1/4 tsp dry cilantro
salt to taste
oil for sauteing
Mix water and red chile powder in bowl and set aside. Saute onion
and garlic in heavy pan, using a small amount of oil. When nearly
translucent, blend in flour with spoon, making thick, oniony paste.
Keep stirring, as the flour-onion-garlic mixture will crust up and
stick to the pan and burn. Add water and red chili and bring to
a boil. Simmer, stirring frequently, for 15 minutes. Salt to taste.
I sometimes add one beef bouillon cube to this mixture. Gives a
slightly richer flavor when I'm doing beef dishes.
If you have red chiles (as in a ristra) then just stem them and
grind 'em up to make your own powder.
Red Chili Sauce
Ingredients
1/2 cup prepared red chiles
2 cup water
2 Tbsp flour
1 clove garlic
salt to taste
oil for sauteing
Saute garlic in heavy pan. Blend in flour with spoon. Add water
and red chili and bring to a boil. Simmer, stirring frequently, for
5 minutes. Salt to taste.
RED CHILE SAUCE
Ingredients:
1/4 cup veg. oil
1/2 cup onion diced
2 cloves garlic, minced
2 Tbsp flour
1/2 cup red chile powder
1/2 tsp cumin, ground
1/2 tsp coriander, ground
2 cups chicken broth, heated
salt to taste
Directions:
Saute onion and garlic in oil until tender (about 5 min.). Add
flour and whisk briskly, forming a roux. Add chile and spices,
continuing to mix the roux. Slowly add the heated chicken broth,
stirring continually. Bring the sauce to a simmer, still stirring
to keep the mixture from burning, and simmer for about 5 min., or
until the sauce has a uniform thickness.