West Texas Red Enchilada Sauce Recipe
I am originally from Midland TX, and I really miss the west Texas Tex Mex flavor.
I can't seem to find the west Texas flavor in the DFW area. Of particular interests is the red enchilada sauce used on cheese enchiladas. ** If anyone is familiar with restaurants in Midland TX (Tampico, Jorges, Casita Gerardos, Ajuuas)....does anyone have a red enchilada sauce recipe that is similar to what these restraunts serve? I'm not looking for a "meat" sauce. I'm looking for the red sauce....I'm not sure how to desribe it....brown in color, with a smooth, smokey flavor. Years ago, Tampico told me they cook/strain peppers, but I don't know what kind of peppers they use, or their recipe. Thank you :) |
West Texas Red Enchilada Sauce Recipe
On Aug 29, 3:16*am, tpool > wrote:
> I am originally from Midland TX, and I really miss the west Texas Tex > Mex flavor. > I can't seem to find the west Texas flavor in the DFW area. > Of particular interests is the red enchilada sauce used on cheese > enchiladas. > ** If anyone is familiar with restaurants in Midland TX (Tampico, > Jorges, Casita Gerardos, Ajuuas)....does anyone have a red enchilada > sauce recipe that is similar to what these restraunts serve? > I'm not looking for a "meat" sauce. I'm looking for the red sauce....I'm > not sure how to desribe it....brown in color, with a smooth, smokey > flavor. > Years ago, Tampico told me they cook/strain peppers, but I don't know > what kind of peppers they use, or their recipe. > Thank you :) > > -- > tpool This recipe should produce the taste you are looking for. Red chile sauce: 1 oz. dried, New Mexican or Guajillo chile pods 1 1/2 cups water 1/8 Tsp cumin 1/4 - 1/2 Tsp Mexican oregano 1 clove garlic, pulverized salt Remove stems and seeds from the chiles. Warm chiles in a heavy skillet over medium heat. DO NOT ALLOW CHILES TO CHAR! Heat a bowl, containing 1 1/2 cups water in a microwave oven to boiling. Submerge the chiles in the hot water until well saturated, about 1 hour. With a hand blender, puree the Chile/water mixture into a fine consistency. Strain the thin paste through a mesh strainer. While using a wooden spoon, mash, scrape and coax the maximum quantity of the sauce from the skins into another another bowl. Adjust water level to about 1 1/2 cups. Place the Red chile sauce into a saucepan, along with cumin, Mexican oregano, garlic and a fair amount of salt. Bring the pan to a boil, then simmer over low heat for about 10 minutes. Do not reduce this sauce too severely. |
Tampico told me they cook/strain peppers, but I don't know what kind of peppers they use, or their recipe.
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This sounds really good I have to try it. |
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