| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fat; (butter, margarine, oil) |
| 1/4 |
c |
Flour |
| 2 |
c |
Liquid; (water, beef stock, vegetable stock) |
| 1/4 |
|
Chopped; (or more) onion |
|
|
Chopped garlic. 1 clove; 5 cloves, however much you like it. |
| 1 |
ts |
Ancho chile powder; (or any good chile powder) |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Paprika |
| 1/4 |
ts |
Black pepper |
|
|
Salt to taste |
INSTRUCTIONS
Never tried it with adobo, but now that you mention it.... Here's the stuff
a had on my cheese enchiladas tonight.
Heat the fat and flour over medium heat, stirring occasionally, until you
get a dark brown rioux. Add the onions and cook until tender. Add the
garlic and stir for a few seconds. Add the spices, stirring to blend them
and release their flavors, then immediately add the liquid (this is also
when I would add the adobo to taste).
Stir/whip/blend until the mix is smooth, then let it simmer for at least 10
minutes on low heat, covered.
You can strain it if you don't like the lumps of onion and garlic. If you
choose to use onion and garlic powders instead, put them in AFTER the
liquid and add a pinch of sugar.
And if you want, you can add chopped fresh chiles at the same time as the
onion.
Top the enchiladas with chives, green onion, crab meat, chopped fresh
tomatoes, olives, sour cream, or even roasted corn.
Posted to CHILE-HEADS DIGEST by Bret <bhelge@clarkston.com> on Nov 18,
1998, converted by MM_Buster v2.0l.
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