Tuesday, December 05, 2006

Chili Sauce for Enchiladas

On Mom & Dad's last adventure, they brought us back a variety of dried chilis. Tonight I decided to break out a bag and make a homemade chili sauce for a chicken enchilada dinner.

Click Here for Printable Recipe

12 long red chiles (dried)
2½ cups water
½ onion, finely minced
2 cloves garlic, finely minced
2 Tbsp. flour

First Prepare the Chili Pods:
- Wearing gloves, take dry chili pods and rinse them in warm water. Remove the stems and some seeds. Place the cleaned chiles in a saucepan, add water, and bring to a boil. Lower heat and simmer for about 10 minutes. Turn off heat and cover pot to allow the chilis to steam for another 10 minutes.

- Pour the mixture into a blender and blend until a smooth puree is obtained or use an immersion blender as shown.

- Strain the puree through a sieve or colander to remove chopped bits of skin and any remaining seeds.

- Now you have a straight chili puree. You could probably use this as is, but I decided to add a little more flavor to it.

- Place oil in a saucepan and sauté onion. When transparent, lower heat, add garlic and sauté for one minute.
- Add flour and mix well.
- Add chile puree and stir for 2 minutes.
- Add water to thin if necessary and salt to taste.
- Simmer 10 minutes.

Earlier I boiled and shredded a few chicken breasts and then tossed it into the sauce to simmer away for a bit.

Tasting Note:
To me this wound up tasting just like chicken paprikash. Add a little cream or sour cream and it would be chicken paprikash.


mom said...

On a scale of 1 to 10 how hot is it? It's pretty much straight hot peppers...?

mom said...

Were they the big peppers or the skinny ones??

Jenn S. said...

It wasn't really very hot.

Jenn S. said...

The larger peppers.

AR said...

It looked very good...how did you manage to take the picture pouring the sauce without dropping your camera in??

Jenn S. said...

Did you notice how blurry that picture was... I snapped one shot and then realized it was a BAD idea to try to pour and take pictures at the same time! Luckily no one was injured in the making of this blog entry. :)

Anonymous said...

You shouldn't put flour, the original mexican recipe uses chicken stock or chicken boullian and also salt, in that way the flavour could be totally different

Jenn S. said...

Thanks for the tip! I'm sure it wasn't completely traditional, but I thought it tasted pretty good.