I need a good recipe.

Try allrecipes.com. They have alot of good recipes.

Fido's enchilada recipe on the General board

That was who I was hoping would post a reply. No stars so I can't search for it

The link.

An example on how to use google to search this site. [/url] (recipe is the second result)

I don't know wtf is wrong with TA but it won't end my link.



[This message has been edited by Sooner Born (edited 11/25/2011 7:54p).]

1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon oregano
1 tablespoon cumin
2 tablespoons chili powder
4 tablespoons flour
4 cups beef broth
1 (8 ounce) can tomato sauce
(Some recipes call for a teaspoon of cocoa powder)


Mix it up, bring to a boil, and let simmer for a while.

[This message has been edited by keesha07 (edited 11/25/2011 7:58p).]

Chile con carne =/= red sauce although mine picks up more chile flavor than your average Tex-Mex joint.

Here is the real-deal New Mexico version i make. Stolen from my Cayote Cafe cookbook. Stack em up and top with a fried egg. I had to steal it cause i can't improve it.....Nom nom......now I'm going to have to make some this week. I use a combination of about 75% New Mexico and 25% Ancho

quote:

---

Coyote Cafe's Red Chile Sauce
Coyote Cafe's Red Chile Sauce

"Red chile sauce can be served over tamales, enchiladas, burritos, posole, grilled foods, etc."

25 whole (~1/2 lb) dried New Mexico red chile
....or
25 whole red ancho chiles

2 quarts water
1 lb Roma tomates
1/2 cup chopped white onions
1 Tbsp olive oil
5 large cloves garlic, roasted, peeled and finely chopped
1 tsp roasted ground cumin
1 1/2 tsp roasted ground Mexican oregano
1 tsp salt
2 Tbls white vinegar
2 Tbsp peanut oil

Remove seeds and stems from chiles. With a comal or black iron skillet or in an oven at 250 F, dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool.

Blacken tomatoes in a skillet or under the broiler (about 5 minutes). Saute onion in the oil over low heat until browned.

Put chiles in a blender. Add blackened tomatoes, onion, garlic, cumin, oregano, and salt. Add 1 cup liquid. Taste the chile water first. If it is not bitter, use the chile water; otherwise use plain water or vegetable broth. Puree to a fine paste: add more liquid if necessary. Strain through a fine mesh strainer. Add vinegar and salt to taste

Add peanut oil to high-sided pan and heat until almost smoking. Refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Do not allow sauce to get too thick; add water if necessary.

---

Red Enchilada Sauce Recipe:

4 clove garlic, unpeeled
4 medium dried chiles guajillos
6 medium dried chiles anchos
1/4 tsp black pepper
1/4 tsp cumin seeds
2 cups any poultry broth, plus a little more if needed.
Salt, abt 1 tsp
Sugar 1 pinch if needed

Heat a heavy skillet or griddle over medium then lay the garlic on one side to roast. Tear the chillies into flat pieces and, few at a time, press them against the hot surface with a metal spatula, flip them over and press again; you will see them blister and change color.

You can buy mexican chiles at your local farmers market or super market.

Dunk into hot water, and soak for at least an hour, preferably 2 -3 hours. Turn the garlic frequently for 15 min or so, until blackened and soft within. Cool and then peel.

Now remove the stems from the chiles and puree with all the other ingredients.