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Thread: Enchilada Sauce, my new method

  1. #1
    koko Guest

    Default Enchilada Sauce, my new method


    I don't always have the time to make enchilada sauce from dried chilis
    so I sometimes make it using powdered chili. Not chili powder, that's
    a whole different deal.

    I've been making it the same way for forever, so I dinked around with
    it a little and here's what I came up with.

    I made it using three different methods, all of which are on my blah,
    blah, blog if you are bored tonight.

    The winning method is.

    This time I used two tablespoons of oil to two tablespoons of powdered
    chili and to two cups of chicken broth.

    Heat up the oil in the skillet
    http://i33.tinypic.com/o6goq0.jpg

    Add the powdered chili to the hot oil and whisk like crazy.
    http://i35.tinypic.com/2dsqyjp.jpg

    Lower the heat and watch it closely as it cooks a few minutes to
    darken.
    http://i37.tinypic.com/25zgtgg.jpg

    Add the chicken broth whisking like crazy. I love Kitchen Basics brand
    chicken broth, but I was out of it and all I had on hand was Swanson's
    anemic broth. Right about here is where I add some garlic powder and
    put the heat at a simmer.
    http://i38.tinypic.com/1t4yon.jpg

    To thicken the enchilada sauce I put some corn tortillas in the bottom
    of a coffee cup and covered with some of the enchilada sauce.
    http://i38.tinypic.com/m8ci1e.jpg

    To further abuse my camera. (it's been dropped, steamed, had dumpling
    fingerprints on it, goo has had to be picked off of it's nether
    regions with a toothpick, and precariously perched above boiling stew.
    Have I mentioned that I love my camera.) I used a stick blender to
    puree the tortillas into the sauce. Those spots you see are not on the
    blender ;-0
    http://i36.tinypic.com/2crrfvo.jpg

    Whisk in the sauce that's been blended with the tortilla.
    http://i33.tinypic.com/6yhz7l.jpg

    Simmer and stir a bit until it thickens. This is how thick I like my
    enchilada sauce.
    http://i34.tinypic.com/kb52te.jpg

    I liked this a lot. I like the extra layer and depth of flavor the
    tortilla adds to the sauce.

    I think this is my new favorite way to make the sauce.

    koko

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 9/27

  2. #2
    Sky Guest

    Default Re: Enchilada Sauce, my new method

    koko wrote:
    >
    > I don't always have the time to make enchilada sauce from dried chilis
    > so I sometimes make it using powdered chili. Not chili powder, that's
    > a whole different deal.
    >
    > I've been making it the same way for forever, so I dinked around with
    > it a little and here's what I came up with.
    >
    > I made it using three different methods, all of which are on my blah,
    > blah, blog if you are bored tonight.
    >
    > The winning method is.
    >
    > This time I used two tablespoons of oil to two tablespoons of powdered
    > chili and to two cups of chicken broth.
    >
    > Heat up the oil in the skillet
    > http://i33.tinypic.com/o6goq0.jpg
    >
    > Add the powdered chili to the hot oil and whisk like crazy.
    > http://i35.tinypic.com/2dsqyjp.jpg
    >
    > Lower the heat and watch it closely as it cooks a few minutes to
    > darken.
    > http://i37.tinypic.com/25zgtgg.jpg
    >
    > Add the chicken broth whisking like crazy. I love Kitchen Basics brand
    > chicken broth, but I was out of it and all I had on hand was Swanson's
    > anemic broth. Right about here is where I add some garlic powder and
    > put the heat at a simmer.
    > http://i38.tinypic.com/1t4yon.jpg
    >
    > To thicken the enchilada sauce I put some corn tortillas in the bottom
    > of a coffee cup and covered with some of the enchilada sauce.
    > http://i38.tinypic.com/m8ci1e.jpg
    >
    > To further abuse my camera. (it's been dropped, steamed, had dumpling
    > fingerprints on it, goo has had to be picked off of it's nether
    > regions with a toothpick, and precariously perched above boiling stew.
    > Have I mentioned that I love my camera.) I used a stick blender to
    > puree the tortillas into the sauce. Those spots you see are not on the
    > blender ;-0
    > http://i36.tinypic.com/2crrfvo.jpg
    >
    > Whisk in the sauce that's been blended with the tortilla.
    > http://i33.tinypic.com/6yhz7l.jpg
    >
    > Simmer and stir a bit until it thickens. This is how thick I like my
    > enchilada sauce.
    > http://i34.tinypic.com/kb52te.jpg
    >
    > I liked this a lot. I like the extra layer and depth of flavor the
    > tortilla adds to the sauce.
    >
    > I think this is my new favorite way to make the sauce.
    >
    > koko
    >
    > There is no love more sincere than the love of food
    > George Bernard Shaw
    > www.kokoscorner.typepad.com
    > updated 9/27


    You may not know it, but I bet you potentially have a new career as a
    food photographer!!! Dang good photos!

    Sky

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice

  3. #3
    koko Guest

    Default Re: Enchilada Sauce, my new method

    On Sat, 27 Sep 2008 20:36:29 -0500, Sky <skyhooks@NOsbcglobal.SnPeAtM>
    wrote:

    >koko wrote:
    >>
    >> I don't always have the time to make enchilada sauce from dried chilis
    >> so I sometimes make it using powdered chili. Not chili powder, that's
    >> a whole different deal.


    snippage
    >
    >You may not know it, but I bet you potentially have a new career as a
    >food photographer!!! Dang good photos!
    >
    >Sky


    I appreciate your nice compliments Sky. I'm just having too much fun.

    koko

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 9/27

  4. #4
    val189 Guest

    Default Re: Enchilada Sauce, my new method

    On Sep 27, 9:21 pm, koko <k...@letscook.com> wrote:
    > I don't always have the time to make enchilada sauce from dried chilis
    > so I sometimes make it using powdered chili. Not chili powder, that's
    > a whole different deal.



    Great post and photos. I think I'll try your tortilla addition, and
    now I KNOW I want a stick blender. I used to make my enchilada sauce
    in a saucepan, but will try the skillet method like you do.

  5. #5
    Andy Guest

    Default Re: Enchilada Sauce, my new method

    koko said...

    >
    > I don't always have the time to make enchilada sauce from dried chilis
    > so I sometimes make it using powdered chili. Not chili powder, that's
    > a whole different deal.
    >
    > I've been making it the same way for forever, so I dinked around with
    > it a little and here's what I came up with.
    >
    > I made it using three different methods, all of which are on my blah,
    > blah, blog if you are bored tonight.
    >
    > The winning method is.
    >
    > This time I used two tablespoons of oil to two tablespoons of powdered
    > chili and to two cups of chicken broth.
    >
    > Heat up the oil in the skillet
    > http://i33.tinypic.com/o6goq0.jpg
    >
    > Add the powdered chili to the hot oil and whisk like crazy.
    > http://i35.tinypic.com/2dsqyjp.jpg
    >
    > Lower the heat and watch it closely as it cooks a few minutes to
    > darken.
    > http://i37.tinypic.com/25zgtgg.jpg
    >
    > Add the chicken broth whisking like crazy. I love Kitchen Basics brand
    > chicken broth, but I was out of it and all I had on hand was Swanson's
    > anemic broth. Right about here is where I add some garlic powder and
    > put the heat at a simmer.
    > http://i38.tinypic.com/1t4yon.jpg
    >
    > To thicken the enchilada sauce I put some corn tortillas in the bottom
    > of a coffee cup and covered with some of the enchilada sauce.
    > http://i38.tinypic.com/m8ci1e.jpg
    >
    > To further abuse my camera. (it's been dropped, steamed, had dumpling
    > fingerprints on it, goo has had to be picked off of it's nether
    > regions with a toothpick, and precariously perched above boiling stew.
    > Have I mentioned that I love my camera.) I used a stick blender to
    > puree the tortillas into the sauce. Those spots you see are not on the
    > blender ;-0
    > http://i36.tinypic.com/2crrfvo.jpg
    >
    > Whisk in the sauce that's been blended with the tortilla.
    > http://i33.tinypic.com/6yhz7l.jpg
    >
    > Simmer and stir a bit until it thickens. This is how thick I like my
    > enchilada sauce.
    > http://i34.tinypic.com/kb52te.jpg
    >
    > I liked this a lot. I like the extra layer and depth of flavor the
    > tortilla adds to the sauce.
    >
    > I think this is my new favorite way to make the sauce.



    Koko,

    Nice write up and photo coverage, sorry about the camera and the spoon!

    I imagine primo enchiladas!

    Thanks,

    Andy

  6. #6
    koko Guest

    Default Re: Enchilada Sauce, my new method

    On Sun, 28 Sep 2008 05:25:52 -0700 (PDT), val189
    <[email protected]> wrote:

    >On Sep 27, 9:21 pm, koko <k...@letscook.com> wrote:
    >> I don't always have the time to make enchilada sauce from dried chilis
    >> so I sometimes make it using powdered chili. Not chili powder, that's
    >> a whole different deal.

    >
    >
    >Great post and photos. I think I'll try your tortilla addition, and
    >now I KNOW I want a stick blender. I used to make my enchilada sauce
    >in a saucepan, but will try the skillet method like you do.


    Thank you val. Tell me what you think when you make the enchilada
    sauce using the tortilla.
    I think you'l be happy when you get a stick blender, I use mine a lot
    and clean up is a breeze.

    koko
    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 9/27

  7. #7
    koko Guest

    Default Re: Enchilada Sauce, my new method

    On Sun, 28 Sep 2008 07:37:11 -0500, Andy <q> wrote:

    >koko said...
    >
    >>
    >> I don't always have the time to make enchilada sauce from dried chilis
    >> so I sometimes make it using powdered chili. Not chili powder, that's
    >> a whole different deal.
    >>
    >> I've been making it the same way for forever, so I dinked around with
    >> it a little and here's what I came up with.

    snippage
    >
    >Nice write up and photo coverage, sorry about the camera and the spoon!
    >
    >I imagine primo enchiladas!
    >
    >Thanks,
    >
    >Andy


    Thank you Andy. I hope you try it.

    koko
    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 9/27

  8. #8
    Andy Guest

    Default Re: Enchilada Sauce, my new method

    koko said...

    > On Sun, 28 Sep 2008 07:37:11 -0500, Andy <q> wrote:
    >
    >>koko said...
    >>
    >>>
    >>> I don't always have the time to make enchilada sauce from dried chilis
    >>> so I sometimes make it using powdered chili. Not chili powder, that's
    >>> a whole different deal.
    >>>
    >>> I've been making it the same way for forever, so I dinked around with
    >>> it a little and here's what I came up with.

    > snippage
    >>
    >>Nice write up and photo coverage, sorry about the camera and the spoon!
    >>
    >>I imagine primo enchiladas!
    >>
    >>Thanks,
    >>
    >>Andy

    >
    > Thank you Andy. I hope you try it.
    >
    > koko



    koko,

    I would try the enchilada sauce if I had a decent enchilada recipe to go
    with it! For two?? Or three of me?

    <smootch>

    Andy

  9. #9
    Goomba Guest

    Default Re: Enchilada Sauce, my new method

    koko wrote:

    > Add the chicken broth whisking like crazy. I love Kitchen Basics brand
    > chicken broth, but I was out of it and all I had on hand was Swanson's
    > anemic broth. Right about here is where I add some garlic powder and
    > put the heat at a simmer.


    You do? I thought Kitchen Basics brand was like using dirty dishwater! LOL
    I buy Swanson's Organic Chicken Broth since I read it was top rated (and
    the regular Swanson's was just "acceptable") and find it very good.

  10. #10
    koko Guest

    Default Re: Enchilada Sauce, my new method

    On Sun, 28 Sep 2008 11:29:10 -0500, Andy <q> wrote:

    >koko said...
    >

    snippage
    >>
    >> Thank you Andy. I hope you try it.
    >>
    >> koko

    >
    >
    >koko,
    >
    >I would try the enchilada sauce if I had a decent enchilada recipe to go
    >with it! For two?? Or three of me?
    >
    ><smootch>
    >
    >Andy


    Andy, I'll post the flat enchilada recipe, complete with pictures.
    It's perfect for serving one, or two, or three ;-)

    Look for a post on Flat Enchiladas.

    koko

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 9/27

  11. #11
    Becca Guest

    Default Re: Enchilada Sauce, my new method

    koko wrote:
    > I don't always have the time to make enchilada sauce from dried chilis
    > so I sometimes make it using powdered chili. Not chili powder, that's
    > a whole different deal.
    >
    > I've been making it the same way for forever, so I dinked around with
    > it a little and here's what I came up with.
    >
    > I made it using three different methods, all of which are on my blah,
    > blah, blog if you are bored tonight.
    >
    > The winning method is.
    >
    > This time I used two tablespoons of oil to two tablespoons of powdered
    > chili and to two cups of chicken broth.
    >
    > Heat up the oil in the skillet
    > http://i33.tinypic.com/o6goq0.jpg
    >
    > Add the powdered chili to the hot oil and whisk like crazy.
    > http://i35.tinypic.com/2dsqyjp.jpg
    >
    > Lower the heat and watch it closely as it cooks a few minutes to
    > darken.
    > http://i37.tinypic.com/25zgtgg.jpg
    >
    > Add the chicken broth whisking like crazy. I love Kitchen Basics brand
    > chicken broth, but I was out of it and all I had on hand was Swanson's
    > anemic broth. Right about here is where I add some garlic powder and
    > put the heat at a simmer.
    > http://i38.tinypic.com/1t4yon.jpg
    >
    > To thicken the enchilada sauce I put some corn tortillas in the bottom
    > of a coffee cup and covered with some of the enchilada sauce.
    > http://i38.tinypic.com/m8ci1e.jpg
    >
    > To further abuse my camera. (it's been dropped, steamed, had dumpling
    > fingerprints on it, goo has had to be picked off of it's nether
    > regions with a toothpick, and precariously perched above boiling stew.
    > Have I mentioned that I love my camera.) I used a stick blender to
    > puree the tortillas into the sauce. Those spots you see are not on the
    > blender ;-0
    > http://i36.tinypic.com/2crrfvo.jpg
    >
    > Whisk in the sauce that's been blended with the tortilla.
    > http://i33.tinypic.com/6yhz7l.jpg
    >
    > Simmer and stir a bit until it thickens. This is how thick I like my
    > enchilada sauce.
    > http://i34.tinypic.com/kb52te.jpg
    >
    > I liked this a lot. I like the extra layer and depth of flavor the
    > tortilla adds to the sauce.
    >
    > I think this is my new favorite way to make the sauce.
    >
    > koko
    >
    > There is no love more sincere than the love of food
    > George Bernard Shaw
    > www.kokoscorner.typepad.com
    > updated 9/27
    >


    Koko, I am going to try your recipe. I cooked a brisket and I will shred
    some of it to make enchiladas.

    I posted a recipe for enchilada sauce in Feb 1998, but it was not my
    favorite, IIRC. This is a message I posted in Feb 2000, and I like these
    recipes better. I am going to try your recipe, though.

    Newsgroups: *rec.food.cooking*
    From: *Becca <[email protected]>*
    Date: *2000/02/27*
    Subject: *Re: Good Red Enchilada Sauce?*


    * Exported from Key Home Gourmet *

    *Enchilada **Sauce*

    Recipe By: *Becca* Love

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 New Mexico chiles -- seeded and stemmed
    3 cups chicken stock -- divided use
    2 tablespoons oil
    3 tablespoons flour
    3 cloves garlic
    1/2 cup onion -- chopped
    1/2 teaspoon salt, or season to taste

    Simmer chiles in one cup of broth until tender. Place in food processor
    or blender and process until smooth (my immersion blender works great
    for this).

    Meanwhile, heat the oil, then add the flour and cook until it starts to
    brown; add the onion and cook until the flour is brown. Add the garlic
    and cook for a minute, or less. Add the chile mixture and the remaining
    broth and simmer to desired consistency. Season to taste.
    - - - - - - - - - - - - - - - - - -

    *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.

  12. #12
    koko Guest

    Default Re: Enchilada Sauce, my new method

    On Sun, 28 Sep 2008 15:42:00 -0500, Becca <[email protected]>
    wrote:

    >koko wrote:


    >> I don't always have the time to make enchilada sauce from dried chilis


    snippage
    >
    >Koko, I am going to try your recipe. I cooked a brisket and I will shred
    >some of it to make enchiladas.
    >
    >I posted a recipe for enchilada sauce in Feb 1998, but it was not my
    >favorite, IIRC. This is a message I posted in Feb 2000, and I like these
    >recipes better. I am going to try your recipe, though.
    >


    > *Enchilada **Sauce*
    >
    >Recipe By: *Becca* Love


    snippage

    Using a brisket should make some wonderful enchiladas. I wish I was
    eating at your house tonight.

    Your recipes are similar to what I do when I use dried chilis. I don't
    use a thickener though.
    The powdered is for when you need a quick and easy sauce.

    My recipe using dried chilis is on my blog under the heading koko
    cooks.


    koko

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 9/27

  13. #13
    Dimitri Guest

    Default Re: Enchilada Sauce, my new method


    "koko" <[email protected]> wrote in message
    news:[email protected]..

    I think you're becoming Mexican - do we change your email to Abuelita......

    :-)

    Dimitri


  14. #14
    Dimitri Guest

    Default Re: Enchilada Sauce, my new method


    "koko" <[email protected]> wrote in message
    news:[email protected]..
    >
    > I don't always have the time to make enchilada sauce from dried chilis
    > so I sometimes make it using powdered chili. Not chili powder, that's
    > a whole different deal.
    >
    > I've been making it the same way for forever, so I dinked around with
    > it a little and here's what I came up with.
    >
    > I made it using three different methods, all of which are on my blah,
    > blah, blog if you are bored tonight.
    >
    > The winning method is.
    >
    > This time I used two tablespoons of oil to two tablespoons of powdered
    > chili and to two cups of chicken broth.
    >
    > Heat up the oil in the skillet
    > http://i33.tinypic.com/o6goq0.jpg
    >
    > Add the powdered chili to the hot oil and whisk like crazy.
    > http://i35.tinypic.com/2dsqyjp.jpg
    >
    > Lower the heat and watch it closely as it cooks a few minutes to
    > darken.
    > http://i37.tinypic.com/25zgtgg.jpg
    >
    > Add the chicken broth whisking like crazy. I love Kitchen Basics brand
    > chicken broth, but I was out of it and all I had on hand was Swanson's
    > anemic broth. Right about here is where I add some garlic powder and
    > put the heat at a simmer.
    > http://i38.tinypic.com/1t4yon.jpg
    >
    > To thicken the enchilada sauce I put some corn tortillas in the bottom
    > of a coffee cup and covered with some of the enchilada sauce.
    > http://i38.tinypic.com/m8ci1e.jpg
    >
    > To further abuse my camera. (it's been dropped, steamed, had dumpling
    > fingerprints on it, goo has had to be picked off of it's nether
    > regions with a toothpick, and precariously perched above boiling stew.
    > Have I mentioned that I love my camera.) I used a stick blender to
    > puree the tortillas into the sauce. Those spots you see are not on the
    > blender ;-0
    > http://i36.tinypic.com/2crrfvo.jpg
    >
    > Whisk in the sauce that's been blended with the tortilla.
    > http://i33.tinypic.com/6yhz7l.jpg
    >
    > Simmer and stir a bit until it thickens. This is how thick I like my
    > enchilada sauce.
    > http://i34.tinypic.com/kb52te.jpg
    >
    > I liked this a lot. I like the extra layer and depth of flavor the
    > tortilla adds to the sauce.
    >
    > I think this is my new favorite way to make the sauce.
    >
    > koko
    >
    > There is no love more sincere than the love of food
    > George Bernard Shaw
    > www.kokoscorner.typepad.com
    > updated 9/27


    Hmmm. Well good powdered chile is nothing more than powdered dried chilies
    although I suspect it may be substantially more expensive to use the
    powdered.

    Why not just take the dried poblano chilies or others that come in a bag
    from the store and run them through a grinder without the stem which breaks
    off easily, then store in a jar?

    Dimitri



  15. #15
    koko Guest

    Default Re: Enchilada Sauce, my new method

    On Sun, 28 Sep 2008 15:58:56 -0700, "Dimitri" <[email protected]>
    wrote:

    >
    >"koko" <[email protected]> wrote in message
    >news:[email protected]. .
    >
    >I think you're becoming Mexican - do we change your email to Abuelita......
    >
    >:-)
    >
    >Dimitri


    lol. The Mexican's at work tell me I'm more Mexican than they are. One
    even had the nerve to tell her mother that I make posole better than
    she does. I'm on the d.l. now ;-)

    Abuekokolita
    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 9/27

  16. #16
    koko Guest

    Default Re: Enchilada Sauce, my new method

    On Sun, 28 Sep 2008 16:06:21 -0700, "Dimitri" <[email protected]>
    wrote:

    >
    >"koko" <[email protected]> wrote in message
    >news:[email protected]. .
    >>
    >> I don't always have the time to make enchilada sauce from dried chilis
    >> so I sometimes make it using powdered chili. Not chili powder, that's
    >> a whole different deal.


    snippage
    >
    >Hmmm. Well good powdered chile is nothing more than powdered dried chilies
    >although I suspect it may be substantially more expensive to use the
    >powdered.
    >
    >Why not just take the dried poblano chilies or others that come in a bag
    >from the store and run them through a grinder without the stem which breaks
    >off easily, then store in a jar?
    >
    >Dimitri
    >

    Hmmm. Sounds like a good idea. One could even come up with a blend of
    different chilis and have some kick nalgas chili powder.

    Abuekokolita
    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 9/27

  17. #17
    val189 Guest

    Default Re: Enchilada Sauce, my new method

    On Sep 28, 7:06 pm, "Dimitri" <Dimitr...@prodigy.net> wrote:

    > Why not just take the dried poblano chilies or others that come in a bag
    > from the store and run them through a grinder without the stem which breaks
    > off easily, then store in a jar?



    I did this with some tiny dried peppers I bought in an Asian market.
    I knew I'd never use 'em up in a lifetime, so I put em thru my spice
    mill and - WATCH OUT - the air was permeated with a fine pepper
    'mist' and was almost unbreathable for a while. My kitchen became a
    danger zone. My bugman came that morning and nearly sneezed himself
    to the moon. The ground peppers are still dangerously hot - I add 'em
    to cooking by the pinch, but at least my frugal eye isn't watching the
    whole dried peppers languishing forever in my spice drawer.

  18. #18
    Nancy Young Guest

    Default Re: Enchilada Sauce, my new method

    val189 wrote:
    > On Sep 28, 7:06 pm, "Dimitri" <Dimitr...@prodigy.net> wrote:
    >
    >> Why not just take the dried poblano chilies or others that come in a
    >> bag from the store and run them through a grinder without the stem
    >> which breaks off easily, then store in a jar?

    >
    >
    > I did this with some tiny dried peppers I bought in an Asian market.
    > I knew I'd never use 'em up in a lifetime, so I put em thru my spice
    > mill and - WATCH OUT - the air was permeated with a fine pepper
    > 'mist' and was almost unbreathable for a while. My kitchen became a
    > danger zone.


    I saw on some show, probably Calling All Cooks or something
    along those lines, where some guy's wife would have to leave
    the house when he did his hot pepper thing. I thought, you have
    a door right there, leads to a deck. Why not grind the peppers
    outside? You know, so the neighbors can enjoy it, too. (laugh)

    nancy

  19. #19
    Becca Guest

    Default Re: Enchilada Sauce, my new method

    koko wrote:
    > Using a brisket should make some wonderful enchiladas. I wish I was
    > eating at your house tonight.
    >
    > Your recipes are similar to what I do when I use dried chilis. I don't
    > use a thickener though.
    > The powdered is for when you need a quick and easy sauce.
    >
    > My recipe using dried chilis is on my blog under the heading koko
    > cooks.
    >
    >
    > koko


    Brisket, pork butt, chicken, I am not picky. :-) I will check out your
    blog under koko cooks. Thanks.

    Becca

  20. #20
    Dimitri Guest

    Default Re: Enchilada Sauce, my new method


    "koko" <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 28 Sep 2008 15:58:56 -0700, "Dimitri" <[email protected]>
    > wrote:
    >
    >>
    >>"koko" <[email protected]> wrote in message
    >>news:[email protected] ..
    >>
    >>I think you're becoming Mexican - do we change your email to
    >>Abuelita......
    >>
    >>:-)
    >>
    >>Dimitri

    >
    > lol. The Mexican's at work tell me I'm more Mexican than they are. One
    > even had the nerve to tell her mother that I make posole better than
    > she does. I'm on the d.l. now ;-)
    >
    > Abuekokolita
    > There is no love more sincere than the love of food
    > George Bernard Shaw
    > www.kokoscorner.typepad.com
    > updated 9/27


    The reason I can say that is I used to live in Mexico City. An important
    part of my mis-spent-youth.

    It really is amazing just how many different styles of Mexican cuisine there
    are. Just like American regional cooking.

    Oh for some sweet Xmas tamales with raisins.


    Dimitri





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