[CH] softening tortillas for enchiladas
DN/hotsdesr (hotsdesr@deltanet.com)
Fri, 20 Feb 1998 21:49:38 -0800
To soften tortillas for enchiladas, pour some of the sauce in a large
skillet, warm it up and then dip the enchiladas in the enchilada sauce,
turning once. Fill and prepare as usual.
Recipe for enchilada sauce:
Take anywhere from 10 to 20 dried California or New Mexico chiles
(adjust the heat level, New Mexico are usually hotter). Place them in a
saucepan, cover with water and bring to a boil. Turn off the heat and
let stand covered for about 20 minutes. Pluck off the stems and drop the
peppers into a blender. Add a little bit of the water from
boiling/steeping the peppers (errr, rinse the peppers before you start
all of this). Add a few cloves of garlic. Blend until smooth. Pass
through a sieve, rinse with a little bit more of the water from the
steeping. The final consistency should be just a little bit watery.
Place a tbsp. of oil into a large skillet (big enough to hold the
sauce), add a 2 tsp. of flour and whisk under med. heat until the flour
is just starting to brown (make a roux for those who had already figured
it out). Add the sieved sauce and stir until thick. Then cook until the
"raw" taste is gone. Salt as required.
I realize this is a little bit vague, but I do this a little bit
differently each time. Someone out there will figure out how to add habs
to this....
Curt & Susie
--
Curt & Susie Snyder Hot's Desire
3137 Mira Mesa Ave. Spicy foods and hot sauces
Oceanside, CA 92506 by mail order!
mailto:hotsdesr@deltanet.com 1-800-381-4687
http://www.machines.com/hotsdesr