Enchilada Sauce
 

Has anyone ever made an enchilada sauce out of chile pods? I heard someone say to use chile pods, but need a good recipe.


Thanks!

Kara

I have one for Chile Adovado that uses it from chile pods and it's so tasty! Let me see if I can dig it up.....

OK, here it is, you could just make the sauce part and use that for Enchilada Sauce:

Chili Adovado

8 EACH dry ancho, New Mexico, and Anaheim chile pods
1 Tablespoon salt
4-6 cloves garlic
1 Tablespoon oregano leaves
3.5 cups water
4-5 pounds pork or beef, cut into large cubes

Dust off chile pods with a damp cloth. Place on cookie sheet and roast in oven at 250 degrees F for 3 to 4 minutes, turning to prevent their scorching. Remove stems and seeds. Blend, adding a few at a time, with the water, garlic, oregano and salt, in an electric blender or food processor, until smooth. Pour over pork cubes in a large ziploc bag and marinate at least 24 hours. Pour meat and marinade into a large baking pan and bake at 350 F for 1.5 hours.

Serves 8 or so.

Okay, that sounds really good. I'm going to try that.

Thanks!!

Char - you don't strain the ground up peppers to remove the tough little pieces of pepper skin? Maybe it's my wimpy blender or it could be the fact that I soak my peppers for about 30 minutes before blending, but I find straining essentail in getting a nice smooth sauce.

Tim, I use a VitaMix blender, not sure if that makes a difference, but the sauce is always smooth!