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Recipe Enchilada Sauce (Beef)
Home Cooking Recipes
Required Ingredients:
- 3 ancho chile peppers
- 3 pasilla chile peppers
- water to cover
- 2 cloves crushed garlic
- 1 onion, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- salt to taste
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chile peppers on a cookie sheet and roast in the oven until slightly toasted.
- (Note: When you can smell them, they're done.
- )Remove from the oven and slit them open.
- Remove the seeds and veins, then put them in a bowl with boiling water to cover.
- Allow them to sit for 30 minutes, then remove them from the water, reserving the water.
- Scrape the pulp from the insides of the chile peppers and discard the skins.
- (Note: The skins will give the mixture a bitter flavor.
- ) Return the pulp to the water and set aside for later.
- In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender.
- Add the flour and mix well.
- Add the stock, stirring until thickened, and then add the reserved chile pulp mixture.
- Finally, add the oregano and the cumin.
- In a blender or food processor, puree the mixture until smooth.
- Season with salt to taste.
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