Steve Pope wrote:
Serene Vannoy wrote:

ObRFC: I'll be using this enchilada sauce recipe, posted by Becca in
2002, but with pork stock instead of chicken:

Enchilada Sauce

12 New Mexico dried chiles
1/2 onion, quartered
4 cloves garlic
1 qt boiling chicken broth
1-2 tblsp Masa Harina
salt to taste

Remove stems and seeds from chiles and rinse. Combine chiles, onion,
garlic and boiling chicken broth in a blender and allow to sit for 10
minutes. Puree until smooth. To thicken, and add flavor, I will us a
tablespoon or two of Masa Harina, then salt to taste.

Instead of using a food processor or blender, you can bring the
chicken stock to a boil, add the chiles, onion and garlic, then use the
hand held immersion blender in the pot.

Just to voice a random opinion, chicken (or other meat) stock
does not belong in enchilada sauce. I always toast the chiles
(this must be done carefully) right after rinsing them; I am not sure
that is completely standard, but it is pretty common.

Gosh, I can hardly believe that I'm defending using something against a
pretty legitimate "does not belong", but the nice flavor that a little
pork imparts to chile is something I've experienced, and specifically
with NuMex Reds, though not as enchilada sauce. It's nice that it
doesn't have all kinds of other stuff added, as so often people want to
throw other ingredients in.
I can certainly see why you'd caution, "this must be done carefully,"
when you're referring to re-hydrated reds. I bet it took you a while to
get that right.

The above seems like a lot of liquid for the number of chilies.

I think that's what the masa was about, and it does seem that the quart
of stock would need to be reduced a bit, rather than merely brought to a
boil, though those NuMex chilies are often pretty large.

I'm x-posting my reply, I think, quite aptly.

Steve

--Bryan