El Charro Salsa De Chile Colorado (basic Red Chile Sauce)

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
	Mexican	Mexican	1	Servings

INGREDIENTS

12		Dried red chiles
2	qt	Water, boiling
3	T	Oil
1/4	c	Garlic puree, *
1/2	t	Salt, or to taste
3	T	Flour

INSTRUCTIONS

Garlic Puree - peel 8 whole heads of garlic by smashing the cloves
with the side of a wide knife; the peel will slip off easily then.  Put
the peeled garlic in a blender with about 2 cups of water, and  puree.
Drain, if necessary, and store in a tightly closed glass jar  in the
refrigerator.  Salsa De Chile Colorado is used in countless Mexican
dishes. It is  available canned and is usually called enchilada sauce.
But nothing  commercial is as good as the sauce you make yourself from
dried red  chile peppers.  To prepare a sauce, the peppers are softened
in boiling water, then  ground into a rich red paste. The paste is
thinned with the cooking  liquid for use as a sauce for enchiladas, et
cetera. Left unthinned  and spiced with oregano and vinegar it becomes
adobada and is used as  a marinade for carne (beef) adobada or puerco
(pork) adobada.  Wash chiles in cold water and remove stems. Cook in
boiling water  until tender. Remove chiles and reserve the cooking
liquid.  Place a few of the chiles in a blender, along with 1/2 cup
resreved  liquid, and blend to a paste. Remove to bowl. Repeat with
remaining  chiles. (It is now unseasoned red chile paste).  Heat oil in
a large skillet. Add garlic puree and flour, stirring  until four
browns. Add the chile paste, stirring constantly until it  boils and
thickens. Season with salt. Thin slightly with cooking  liquid.  Yield:
2 quarts  Recipe By     : El Charro Cafe Favorite Recipes  From: El
Charro Cafe Favorite Recipes  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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“He who kneels before God can stand before anyone.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 507 Calories From Fat: 375 Total Fat: 42.4g Cholesterol: 0mg Sodium: 1225.9mg Potassium: 180.6mg Carbohydrates: 29.1g Fiber: 1.3g Sugar: <1g Protein: 4.6g