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New Mexico Enchiladas w/ Red Sauce recipe w/ Pics
Posted on 9/19/13 at 2:24 pm
Posted on 9/19/13 at 2:24 pm
FULL RECIPE AT END:
First make the red chile powder using dried New Mexico Red peppers. I also will sometimes throw in a couple of dried chipotles.
Crack open the pods and remove seeds by running under the water faucet. I don't stress too much about getting all the seeds. Chipotle peppers are usually too tight to de-seed.
After rinsing/ de-seeding, lay peppers on tray and put in preheated over at 250 degrees for 10 minutes.
Pull out of the oven and let cool for a few minutes until you can handle them.
Using a coffee grinder, put entire pod in and grind down.
You can store this powder forever. I put mine in the fridge.
First make the red chile powder using dried New Mexico Red peppers. I also will sometimes throw in a couple of dried chipotles.
Crack open the pods and remove seeds by running under the water faucet. I don't stress too much about getting all the seeds. Chipotle peppers are usually too tight to de-seed.
After rinsing/ de-seeding, lay peppers on tray and put in preheated over at 250 degrees for 10 minutes.
Pull out of the oven and let cool for a few minutes until you can handle them.
Using a coffee grinder, put entire pod in and grind down.
You can store this powder forever. I put mine in the fridge.
This post was edited on 9/19/13 at 3:04 pm
Posted on 9/19/13 at 2:30 pm to Zappas Stache
Put together a 1/8-1/4 cup of Oregano.....more or less
1 tbls garlic and 1 tbls cumin
1 tbls garlic and 1 tbls cumin
Posted on 9/19/13 at 2:35 pm to Neauxla
quote:
and...
What and? Bon appetit!
Posted on 9/19/13 at 2:41 pm to Zappas Stache
Put 2 tbls shortening or oil of your choice....I use safflower...into a skillet and heat on med. high.
When oil is hot, add in 2 tbls flour and stir like you would a roux for 1 minute.
Then add 1/8 cup to 1/4 cup of the red chile powder and stir. I usually use 1/8 cup and the sauce is firey hot. Use more at your own risk.
I have lumps in this pic. Work the lumps out so the sauce is smooth while slowly adding 2 cups of water.
Then add in your garlic, cumin and oregano and salt to taste.
Here is a tip...if you taste it and it is too spicey, add a tbls of tomato sauce. This will cut the spice and add a nice acidity to that sauce. I add the tomato sauce all the time.........sometimes 2 or 3 tbls.
Add more salt or cumin to taste and your done with the sauce.
When oil is hot, add in 2 tbls flour and stir like you would a roux for 1 minute.
Then add 1/8 cup to 1/4 cup of the red chile powder and stir. I usually use 1/8 cup and the sauce is firey hot. Use more at your own risk.
I have lumps in this pic. Work the lumps out so the sauce is smooth while slowly adding 2 cups of water.
Then add in your garlic, cumin and oregano and salt to taste.
Here is a tip...if you taste it and it is too spicey, add a tbls of tomato sauce. This will cut the spice and add a nice acidity to that sauce. I add the tomato sauce all the time.........sometimes 2 or 3 tbls.
Add more salt or cumin to taste and your done with the sauce.
Posted on 9/19/13 at 2:42 pm to Neauxla
I love me some good New Mexican chile powdered garlic with oregano on a late summer Thursday night
Posted on 9/19/13 at 2:50 pm to Zappas Stache
Now for the enchiladas. I usually just make cheese enchiladas using cheddar and/or Monterrey jack. But I will also saute zucchini, carrots or whatever else strikes my fancy. Obviously, chicken would be good too.
To warm the CORN tortillas, I dip them in the heated sauce and let sit for 30 seconds then flip over. They are soft when you pull them out so careful not to tear them. I will take my next tortilla out of the package and use it to wipe the excess sauce of the coated tortilla.
Once coated and soft, carefully set into a glass baking dish and add your first layer of cheese or other goodies.
Then another coated CORN tortilla on top of that and add more goodies.
To warm the CORN tortillas, I dip them in the heated sauce and let sit for 30 seconds then flip over. They are soft when you pull them out so careful not to tear them. I will take my next tortilla out of the package and use it to wipe the excess sauce of the coated tortilla.
Once coated and soft, carefully set into a glass baking dish and add your first layer of cheese or other goodies.
Then another coated CORN tortilla on top of that and add more goodies.
Posted on 9/19/13 at 2:56 pm to Zappas Stache
I will layer usally 3 tortillas but sometimes 4. The top layer I just add cheese....no chicken or veggies.
I then put in the oven at 375 for 12-15 minutes.....until cheese is well melted.
I usually make a spanish rice and maybe some refried beans as sides. 1 enchilada fills me up but some of you fat-asses may need more.
Dig In!
Posted on 9/19/13 at 3:03 pm to Zappas Stache
Red Chile Powder:
Temperature: 250°F
Roasting Time:10 minutes Approximately
Dried New Mexico red chile pods, stems removed
1. Rinse and dry chile pods. Remove seeds, if desired.
2. Place chile pods on a cookie sheet in a 250°F oven for approximately 10 minutes. Turn chile pods several times to avoid scorching (the chile pods will turn a deeper red).
3. The toasted chile pods may be used for preparing red chile suace.
Red Sauce:
2 tablespoons shortening
3/4 teaspoon salt
2 tablespoons flour
1 tablespoon garlic
1/8 - 1/4 cup Red Chile Powder
1/8 cup Oregano
2 cups cold water
1 tablespoon cumin
1 tablespoon tomato sauce
1. Heat shortening in a medium saucepan on medium heat.
Stir in flour and cook for 1 minute.
2. Add chile powder and cook for an additional minute.
3. Gradually add the water and stir, making sure that no lumps form.
4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.
5. Add 1 tablespoon tomato sauce to cut spiciness and add acidity to sauce. I always do this.
Temperature: 250°F
Roasting Time:10 minutes Approximately
Dried New Mexico red chile pods, stems removed
1. Rinse and dry chile pods. Remove seeds, if desired.
2. Place chile pods on a cookie sheet in a 250°F oven for approximately 10 minutes. Turn chile pods several times to avoid scorching (the chile pods will turn a deeper red).
3. The toasted chile pods may be used for preparing red chile suace.
Red Sauce:
2 tablespoons shortening
3/4 teaspoon salt
2 tablespoons flour
1 tablespoon garlic
1/8 - 1/4 cup Red Chile Powder
1/8 cup Oregano
2 cups cold water
1 tablespoon cumin
1 tablespoon tomato sauce
1. Heat shortening in a medium saucepan on medium heat.
Stir in flour and cook for 1 minute.
2. Add chile powder and cook for an additional minute.
3. Gradually add the water and stir, making sure that no lumps form.
4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.
5. Add 1 tablespoon tomato sauce to cut spiciness and add acidity to sauce. I always do this.
Posted on 9/19/13 at 3:09 pm to Zappas Stache
"1 enchilada fills me up but some of you fat-asses may need more."
I assume we fatasses could use this recipe but roll the enchiladas instead of stacking? Looks fine though.
I assume we fatasses could use this recipe but roll the enchiladas instead of stacking? Looks fine though.
This post was edited on 9/19/13 at 3:10 pm
Posted on 9/19/13 at 3:12 pm to Zappas Stache
never seen enchiladas where you don't roll them. IWEI
Posted on 9/19/13 at 3:15 pm to Neauxla
quote:
never seen enchiladas where you don't roll them. IWEI
They stack them rather than roll them in New Mexico and many parts of Ol' Mexico.
Posted on 9/19/13 at 3:31 pm to Zappas Stache
So they're ripping off lasagna?
Posted on 9/19/13 at 3:43 pm to Zappas Stache
my man! superb job .. bookmarked for future use.
Posted on 9/19/13 at 3:47 pm to Zappas Stache
Looks awesome.
I def. want to make a big batch of that red chili powder. Love to try that out in different dishes.
I def. want to make a big batch of that red chili powder. Love to try that out in different dishes.
Posted on 9/19/13 at 4:00 pm to Zappas Stache
Man, I still have a few hours until dinner. Not sure why I clicked on this. Had to wipe drool off of my desk.
Posted on 9/19/13 at 4:05 pm to Zappas Stache
quote:
some of you fat-asses may need more
Mother fricker how did you know I was reading the recipe?
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