- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Red enchilada sauce recipes
Posted on 6/19/24 at 6:14 pm
Posted on 6/19/24 at 6:14 pm
What is your go-to? I've always just bought the sauce in a can and finally decided I want to start making my own.
3
Posted on 6/19/24 at 6:56 pm to indytiger
Posted on 6/20/24 at 1:48 am to indytiger
4 whole ancho chili, deveined and seeded
4 whole guajillo chili, deveined and seeded
4 whole pasilla chili, deveined and seeded
1 cup of water
4 roma tomatoes
2 cloves of garlic
1/2 medium onion
1/4 cup oil
Gently soften the chiles in hot oil, carefully so they don't burn and add to a blender.
Roast the tomato, garlic, onion over open flame until charred and add to the blender with the chili's and water.
Puree to desired consistency.
Add 1/2 cup chicken broth and 2 teaspoons chicken bouillon before using.
4 whole guajillo chili, deveined and seeded
4 whole pasilla chili, deveined and seeded
1 cup of water
4 roma tomatoes
2 cloves of garlic
1/2 medium onion
1/4 cup oil
Gently soften the chiles in hot oil, carefully so they don't burn and add to a blender.
Roast the tomato, garlic, onion over open flame until charred and add to the blender with the chili's and water.
Puree to desired consistency.
Add 1/2 cup chicken broth and 2 teaspoons chicken bouillon before using.
Posted on 6/20/24 at 9:48 am to indytiger
This is mine
1 whole ancho chilli seeded and stemed
4 Guajillio chilis seeded
2 garlic cloves roasted with skins on
2 Roma tomatoes roasted over open flame
3 cups of water
1 tsp,each cumin seeds , sesame seeds toasted ruthenium ground
Soften chillis in hot water for twenty min.
Blend everything until very smooth
1 whole ancho chilli seeded and stemed
4 Guajillio chilis seeded
2 garlic cloves roasted with skins on
2 Roma tomatoes roasted over open flame
3 cups of water
1 tsp,each cumin seeds , sesame seeds toasted ruthenium ground
Soften chillis in hot water for twenty min.
Blend everything until very smooth
Posted on 6/20/24 at 10:11 am to BigDropper
quote:
4 whole ancho chili, deveined and seeded
4 whole guajillo chili, deveined and seeded
4 whole pasilla chili, deveined and seeded
1 cup of water
4 roma tomatoes
2 cloves of garlic
1/2 medium onion
1/4 cup oil
Gently soften the chiles in hot oil, carefully so they don't burn and add to a blender.
Roast the tomato, garlic, onion over open flame until charred and add to the blender with the chili's and water.
Puree to desired consistency.
Add 1/2 cup chicken broth and 2 teaspoons chicken bouillon before using.
Basically what I do, but I first remove the seeds from the dried peppers, heat them up on a comal, then gently boil them in water to rehydrated. I use the pepper water in the blender.
Posted on 6/20/24 at 11:02 am to SpotCheckBilly
quote:That's how the recipe was written originally, but one of my Hispanic students recommend using oil to soften the chilis because that's how her mother does it.
Basically what I do, but I first remove the seeds from the dried peppers, heat them up on a comal, then gently boil them in water to rehydrated.
So we did a blind taste test with the class and the majority noticed a "different" favorable flavor in the oil-softened chilis.
This result reinforced what I know about flavor compounds and aroma compounds. I've posted about it before, but if you've missed it, flavor compounds (salty, sour, sweet, bitter, umami) are water soluble and aroma compounds (earthy, grassy, smokey, spicy, fruity, floral... etc) are soluble in fat and alcohol (most extracts are made with alcohol) so you're able to extract and preserve more aromatic properties of the chilis.
Think about it this way, why is chili oil a common ingredient but chili water... not so much?
It has everything to do with the solubility and preservation of the aromatic compounds.
If you're savvy, try your technique of heating them on your comal, but then add a touch of oil (not too hot, may have to let the comal cool a little) and allow them to soften, then follow your recipe as usual. Let me know your results.
Posted on 6/20/24 at 11:05 am to BigDropper
Great info on flavor compounds and aroma compounds. Very interesting and makes sense once you explain it.
Posted on 6/20/24 at 12:29 pm to BigDropper
Excellent post, BD. Bringin' the knowledge.
Thanks.
Thanks.
Posted on 6/20/24 at 3:00 pm to BigDropper
quote:
f you're savvy, try your technique of heating them on your comal, but then add a touch of oil (not too hot, may have to let the comal cool a little) and allow them to soften, then follow your recipe as usual. Let me know your results.
Interesting. I will try this. Thanks.
Posted on 7/3/24 at 9:34 am to BigDropper
How hot are ya'lls sauces coming out using multiple chiles?
I did some experimenting the other day and it was a disaster. While seeding some Chile de Arbols, I accidentally touched my nose and almost died afterwards.
So I gave up on using the dried whole chiles and decided to make a "tex mex gravy" sauce using dried chile powder that I got from the same mexican store. I used 2 Tablespoons (which is what the recipe called for) and the enchiladas turned out way too hot.
I did some experimenting the other day and it was a disaster. While seeding some Chile de Arbols, I accidentally touched my nose and almost died afterwards.
So I gave up on using the dried whole chiles and decided to make a "tex mex gravy" sauce using dried chile powder that I got from the same mexican store. I used 2 Tablespoons (which is what the recipe called for) and the enchiladas turned out way too hot.
Posted on 7/4/24 at 8:06 am to indytiger
Most chili’s used are not hot, some are mildly spiced but they all are different , chili de arbor are considered hot chilis.
Posted on 7/4/24 at 8:59 am to BIG Texan
quote:
Most chili’s used are not hot, some are mildly spiced but they all are different , chili de arbor are considered hot chilis.
I looked up the scoville ratings for all the peppers I used, and realized that was my error. I def don't recommend rubbing your face after touching them.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News