Mexican Cooking ( A newsgroup created for the discussion and sharing of mexican food and recipes.

LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 25-06-2008, 02:17 AM posted to,
external usenet poster
Join Date: Jan 2006
Posts: 81
Default Ham shortage?

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.



Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Produce shortage? Julie Bove[_2_] General Cooking 150 30-04-2016 06:28 PM
Turkey Shortage sf[_9_] General Cooking 13 18-11-2013 11:54 PM
Ham shortage? Serene Vannoy General Cooking 28 28-06-2008 10:00 PM
How to survive the Hop shortage [email protected] Beer 0 29-01-2008 09:54 PM
Marshmallow shortage Nancy Young General Cooking 26 19-04-2007 06:36 PM

All times are GMT +1. The time now is 10:16 AM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022
The comments are property of their posters.

About Us

"It's about Food and drink"


Copyright © 2017