INGREDIENTS

INSTRUCTIONS

1995    
Making your own isn't all that difficult.  Time consuming and sinus
clearing, but not difficult.  Don't have a recipe (when you're around
here long enough, you'll know  that I almost NEVER have a recipe), but
I can tell you how to make it.  Start with about 6 dried ancho chiles,
6 dried pasilla chiles.  Place the chiles on a flat baking sheet and
roast in a preheated 350  degree oven until the chiles become fragrant
(about 15 minutes).  Do  not allow them to scorch.  NOTE:  You might
want to open all the  windows while doing this, the fumes will
definately clear your  sinuses.  Remove the chiles from the oven and
cool slightly.  Slit open and  remove the stems, seeds and veins.
Place the remainder in a bowl,  and cover with boiling water.  Allow to
sit for about 30 minutes.  Meanwhile, heat a can of chicken broth, to
which you have added a  small minced onion, 1-2 cloves of minced
garlic, and a generous pinch  of Mexican oregano and cumin.  Simmer
until the onion and garlic is very soft.  Meanwhile, remove the chiles
from the liquid, and force through a fine  sieve.  Do not yield to
temptation and whirl this mixture through a  blender.  The chile peels
tend to be bitter, and will transfer this  bitterness to the sauce.
Discard the peels, and any remaining seeds,  but be sure to force all
the chile pulp through the sieve.  Scrape  the chile puree (called a
caribe) into the chicken broth mixture.  Pour this mixture into a
blender or food processor and process until  smooth.  Return to the
pan, and simmer, adjusting seasonings (it may  need more cumin, will
need salt) to taste.  If the mixture isn't hot  enough for your taste,
add pure ground chile peppers and/or hot sauce  to taste.  Continue
simmering over low heat (careful, it scorches like crazy),  stirring
frequently, until the mixture is thick enough to coat a  spoon.  For a
quickie version of this, you can always opt for the classic  TexMex
Chili Gravy.  Melt 2 tbsp. of lard in a frying pan, and add 2  tbsp. of
flour, and as much chili powder (the stuff that contains  ground
chiles, cumin, oregano, sometimes salt, and  God-knows-what-else) as
your conscience allows (1/4 cup is a good  starting point.)  Cook the
flour/fat/chile mixture until a thick  paste forms.  Do not allow it to
brown. Now wisk in enough chicken  broth to make a medium-thick sauce.
Personally, I think this results in an enchilada sauce that tastes
remarkably like the enchiladas in frozen TV dinners, but some folks
like it.  Kathy in Bryan, TX  Posted to FIDO Cooking echo by Kathy
Pitts from Dec 1, 1994 - Jul 31,  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

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