Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 Do any of you have a red enchilada sauce recipe for cheese enchiladas? I'm looking for one without tomato (sauce, paste, cubed, etc.) in it and with a hint of ground cloves. Thanks much! Sherry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 > Do any of you have a red enchilada sauce recipe for cheese > enchiladas? I'm > looking for one without tomato (sauce, paste, cubed, etc.) in it and > with a > hint of ground cloves. Hi Sherry-- Here's one I got from the Vegancooking community on Livejournal. It doesn't have cloves in it, but you could add them. All of the following comments are by the original poster: to make your own enchilada sauce: (i got this recipe from a mexican woman i work with, it's been passed down through her family, so of course there are no accurate measurements, i apologize)... pour a lot of chile powder (red), or soaked & chopped red chile pods into your blender (as she describes it, up to about the " first line " in the blender--up to a cup of chile.) add 4 to 6 cloves of minced garlic, and salt to taste fill the blender the rest of the way up with hot water. blend well. in a large saucepan over medium-high heat, combine the blended mixture with " a big ladelful " (remember, this is a family recipe) of oil (i use canola because it's so much oil). add 2 tablespoons of flour as well at this point. STIR CONSTANTLY until sauce is thick and smooth. then use that in your enchiladas, instead of a can! i have used this on several occasions and it is delicious--spicier and tastier than the canned stuff. i always use chile powder rather than the pods, because the pods are a lot of work. but it is still delicious!! i usually use a lot of salt. enchilada sauce in Mexico is made out of red chiles, not tomatoes. putting tomatoes in the sauce is an americanization--it adjusts it to the American palette. ----------- Susan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 Wow, Susan, thanks for the authentic recipe! That sounds exactly like what I'm looking for. Sherry (checking her pintos on the slow cooker to see if they're ready to mash) At 02:21 PM 12/8/2005, you wrote: > > Do any of you have a red enchilada sauce recipe for cheese > > enchiladas? I'm > > looking for one without tomato (sauce, paste, cubed, etc.) in it and > > with a > > hint of ground cloves. > >Hi Sherry-- > >Here's one I got from the Vegancooking community on Livejournal. It >doesn't have cloves in it, but you could add them. > >All of the following comments are by the original poster: > >to make your own enchilada sauce: > >(i got this recipe from a mexican woman i work with, it's been passed >down through her family, so of course there are no accurate >measurements, i apologize)... > >pour a lot of chile powder (red), or soaked & chopped red chile pods >into your blender (as she describes it, up to about the " first line " >in the blender--up to a cup of chile.) >add 4 to 6 cloves of minced garlic, and salt to taste >fill the blender the rest of the way up with hot water. > >blend well. > >in a large saucepan over medium-high heat, combine the blended mixture >with " a big ladelful " (remember, this is a family recipe) of oil (i >use canola because it's so much oil). add 2 tablespoons of flour as >well at this point. STIR CONSTANTLY until sauce is thick and smooth. > >then use that in your enchiladas, instead of a can! > >i have used this on several occasions and it is delicious--spicier and >tastier than the canned stuff. i always use chile powder rather than >the pods, because the pods are a lot of work. but it is still >delicious!! i usually use a lot of salt. > >enchilada sauce in Mexico is made out of red chiles, not tomatoes. >putting tomatoes in the sauce is an americanization--it adjusts it to >the American palette. > >----------- > >Susan Quote Link to comment Share on other sites More sharing options...
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