Free Recipe Enchilada Sauce #2 2
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Enchilada Sauce #2 2 Recipe
12 Dried red peppers (See Note)
ts Salt
2 c Water
tb Oil
tb Flour
Enchilada Sauce #2 2 Preparation
Note: Use Pasilla or New Mexico peppers, not those small Thai, Japanese or Indian ones. Take the dried peppers and rinse them of dirt. Roast them in a dry wok, or other pan, turning frequently, over low-med heat till they smell roasted. Don”t burn the skin too much. Break off the stems and dump out the seeds. Put in a covered pan with 2c water. Bring to boil then cook over low heat, covered, for about 10 minutes. Then pour peppers and its water into blender and liquify. Add salt to taste. Heat 2 T oil in a frying pan, add 1T flour and cook stirring frequently, till flour starts to brown. Pour in pepper mixture and mix. Add water if necessary to thin. Note: This is a very minimal sauce, without cumin or oregano. I find when you”re making from scratch minimal is the way to go to bring out the flavors. From: Jonathan Kandell, recipe from La Posta cookbook. Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #888 by Bill Webster <thelma@pipeline.com> on Nov 07, 1997
Cooking Temperature:
Recipe Serves: 1
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