Enchilada Sauce

kbrookn · 11-12-2007, 02:00 PM

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

Charski · 11-12-2007, 05:56 PM

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.....

Charski · 11-12-2007, 05:59 PM

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.

kbrookn · 11-12-2007, 07:58 PM

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

Thanks!!

tim964 · 11-13-2007, 06:44 AM

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.

Charski · 11-13-2007, 10:24 AM

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

11-12-2007, 02:00 PM	#1
kbrookn Senior LCF Member Join Date: Feb 2007 Location: Platte Center, NE Posts: 153 Gallery: kbrookn WOE: Atkins	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

11-12-2007, 05:59 PM	#3
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,854 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	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. __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

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11-12-2007, 05:56 PM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,854 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	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.....

11-12-2007, 07:58 PM	#4
kbrookn Senior LCF Member Join Date: Feb 2007 Location: Platte Center, NE Posts: 153 Gallery: kbrookn WOE: Atkins	Okay, that sounds really good. I'm going to try that. Thanks!!

11-13-2007, 06:44 AM	#5
tim964 Senior LCF Member Join Date: Jun 2006 Location: Twin Cities, MN Posts: 384 Gallery: tim964 WOE: watching fat and calories, not carbs Start Date: Febuary 2009	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.

11-13-2007, 10:24 AM	#6
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,854 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Tim, I use a VitaMix blender, not sure if that makes a difference, but the sauce is always smooth!