Quote:
Originally Posted by cycle1667
Try soaking some ancho chilies and pureeing them with the other ingredients. it adds a very nice roasted flavor to the sauce.
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I've been using anchos lately, too. They're like giving them away lately. I would reduce this and use it instead of chili power and add a small amount of habanero sauce; but the previous recipes are happy enchiladas.
Never made it with chicken stock or flour, though. Sounds interesting.