Thread: Enchilada Sauce
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Old 08-05-2006, 11:47 PM posted to alt.food.mexican-cooking,rec.food.cooking
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Default Enchilada Sauce


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