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Tuesday, July 7, 2009

Enchilada Sauce - July Recipes


IT'S NOT TOO LATE TO SEND ME YOUR FAVORITE RECIPE!!!

Great Enchilada Sauce - for the Pozole or your favorite enchiladas

9 dry pasilla chiles cleaned, seeded and stemmed
1 tbsp sugar
1 tbsp salt
1/2 tsp garlic powder
1 1/2 cups flour
1 tbsp chicken base
2 tsp oregano
1/2 tsp ground cumin
3 tbsp vegetable shortening
6 cups water


In a pot boil chiles in 2 cups of water until tender for about 15 minutes. Drain water and rinse chiles with cold water. In blender combine chiles with sugar, salt, garlic, flour, chicken base, oregano, cumin, and 2 cups of water and puree. In a large pot heat vegetable shortening, add the puree from the blender with 2 cups of water. Stir and bring to a boil and lower heat to simmer and continue stirring for about 20-25 minutes. Remove bubbles as they form on the top with a spoon and discard... ( I put in the refrigerator overnight and reheat the next day - I think it tastes better- either way it's an awesome sauce.

Below is my daughter diving in the pool today... had a great time!
video

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