Ho-made© Enchilada Sauce The Right Way

Green and Red

Ho-made© Enchilada Sauce The Right Way

There are many things that piss me off culinarily.  One is when people make things the wrong way, with inauthentic ingredients, the other is when Vegans create carnivorous recipes which do not in any way shape or form taste or have ingredients that taste like the original.

Enchilada sauce and Mexican food are 2 such things

Number 1, Enchilada sauce is supposed to be simple, 

Number 2, Enchilada sauce is supposed to be made with Dried Chilis. In the case of green Enchilada sauce, there are no DRIED green chilis (Chilis turn red as they age) so you have to use fresh.

Number 3, Cayenne is not an appropriate sub for dried chilis.

Number 4, 100% Tomato sauce is not an Enchilada sauce, it must have chilis.

Number 5, Mixing ketchup with beans is NOT a Taco filling.

Number 6, If you want spicy sauce, add a few spicy chilis.

Red

1/2 bag Dried Guajillo Chilis

2 Crushed Garlic cloves

1/2 t Cumin

1/2 t Oregano

1/2 cup Tomato Puree 

1 t Salt

Pepper

 

 

Toast the chilis in a hot pan til they smoke a little. Transfer to a bowl and pour boiling water over them, Steep for an hour, till plump.Drain the soaking liquid into a blender.

Remove all seeds from the Chilis, place the plumped up peppers in a blender and process until smooth.
Put some corn oil in a pan and saute the garlic till aromatic and then add the cumin, and oregano and saute 1 minute.

Add the tomato puree and cook till darker in color and thicker, season with S&P...Turn off stove

 

Green 

5-6 Poblano Peppers, charred, peeled and deseeded

1 cup water

2 Crushed Garlic cloves

1/2 t Cumin

1/2 t Oregano

1 t Salt

Pepper

Put the peppers in a blender with the water and process until smooth.

Put some corn oil in a pan and saute the garlic till aromatic and then add the cumin, and oregano and saute 1 minute.

Add the Poblanos and cook till darker in color and thicker, season with S&P...Turn off stove