Marcella Peek wrote:
> In article . net>,
> "Charles Gifford" > wrote:
>
> > "Michael "Dog3" Lonergan" > wrote in message
> > 6.121...
> > .
> > >
> > > This is a very basic and very boring recipe I got off of a website a long
> > > time ago. Naturally I add chile peppers and jazz it up to suit my own
> > > taste buds but this is NOT spicy. I don't recall if it's orange or not.
> > >
> > > Red Enchilada Sauce
> >
> > Michael, I didn't realize that such a request could possibly be fulfilled!
> > This seems to be quite edible even with the tomatoes. I am no longer a
> > stickler for "proper stuff" and use canned Las Palmas enchilada sauce. My
> > only thought was to add some milk to the Las Palmas to make it "orangie".
> > <giggle>
> >
> > Charlie
>
> I was thinking like you Charlie. Some restaurants serve a sort of suiza
> sauce where they make a mild red sauce and add cream/sour
> cream/evaporated milk to it. Normally it's a white sauce but sometimes
> I've seen it orange colored.
>
> Here's a rendition I spotted online that might fill the bill
>
> Enchilada Suiza Sauce
> 8 large tomatoes
> 11/2 tbsp oil
> 6 chiles de arbol, lightly toasted
> 1 pasilla or guajillo chile (pasilla is milder), lightly toasted
> 1 large white onion, quartered
> 6 cloves garlic, peeled
> 1 cup water
> 1 cup crema media ácida or American sour cream

Substituting American sour cream will make a far inferior sauce.
Spring for the Mexican stuff.

> Salt and pepper to taste
>
You could also try doing everything exactly as above, but completely
omit the onion. I would.
>
> In large skill, heat oil and cook tomatoes until blackened and softened,
> about 15 minutes. Meanwhile, soak chiles in water for 15 minutes to
> soften. Remove stems, seeds and membranes if desired. In food processor,
> blend together tomatoes, chiles, onion, garlic, water and crema or sour
> cream. Season to taste with salt and pepper and pour into a large
> saucepan. Heat thoroughly.
>
> marcella

--Bryan