Serene Vannoy > wrote:

>Steve Pope wrote:

>> 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.

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

>The chilis were large. At any rate, it ended up being VERY thick sauce,
>so more liquid would've been called for, but I left it thick. It was
>actually quite impressive, all dark and thick like that.

Cool, I'm glad it worked out.

After your initial post, I looked at Andronicos for hams. No
hams there either. Maybe it's seasonal, or somehow a fallout
from high fuel prices.

Steve