©1836
AuthorDartagnan"a classic genuine enchilada sauce from scratch, steep in Mexican and Texas tradition, as old as Mission San Antonio de Valero itself"
This sauce is not meant to be an exact science. Most likely, no two batches will be exactly the same. The biggest variable are the Chile peppers. Some years they are more bitter than others. So to counteract the taste of bitter (one of your 5 tastes), and balance your sauce; you have 4 options. Two of which I use here; salty and sweet (but in very very small increments), but feel free to try the others if you like. The other two tastes being; sour or umami (savoriness). But I've tried to keep the recipe as close to authentic as possible. But feel free to adjust with small amounts of lime juice or milk or cream.
Bring salted water for chiles to a simmer. Add cleaned chiles, let simmer 15 minutes. Remove from heat, cover and let rest 15 minutes.
Drain chiles and quick rinse. Place in processor with 1/2 cup of tomato stock. Blend until smooth. Press through a fine mesh strainer, splash small amount of more tomato stock and press again. Discard anything in the strainer. Reserve the processed chiles.
Heat the oil in a heavy dutch oven pot to medium high heat. Add the onions, once evenly coated, light dusting with Goya Adobo, cook for 5 minutes, add the minced garlic and cook for 1 more minute.
Reduce heat to medium.
Add the flour and cook for 1 to 2 minutes, stirring often.
Combine all the DRYS. Combine all the WETS.
Add the DRYS to the pot, combine and let cook a couple minutes, stirring often.
Add the WETS and stir just to combine. Add reserved processed Chiles. Whisk to combine well.
Test for salt and bitterness. Adjust with in VERY SMALL INCREMENTS!!! Flavors will change as it simmers, so don't try to get it perfect here.
Simmer, stirring occasionally. Test for salt, and very little at a time to counter any bitterness. Simmer low 45 minutes. Remove from heat, let stand 20-30 minutes, taste and adjust with salt and brown sugar if needed. Bring back to heat and simmer covered 15-20 minutes. Remove from heat. If desired, immersion blend to smooth consistency. Cover and let stand.
Ingredients
Directions
This sauce is not meant to be an exact science. Most likely, no two batches will be exactly the same. The biggest variable are the Chile peppers. Some years they are more bitter than others. So to counteract the taste of bitter (one of your 5 tastes), and balance your sauce; you have 4 options. Two of which I use here; salty and sweet (but in very very small increments), but feel free to try the others if you like. The other two tastes being; sour or umami (savoriness). But I've tried to keep the recipe as close to authentic as possible. But feel free to adjust with small amounts of lime juice or milk or cream.
Bring salted water for chiles to a simmer. Add cleaned chiles, let simmer 15 minutes. Remove from heat, cover and let rest 15 minutes.
Drain chiles and quick rinse. Place in processor with 1/2 cup of tomato stock. Blend until smooth. Press through a fine mesh strainer, splash small amount of more tomato stock and press again. Discard anything in the strainer. Reserve the processed chiles.
Heat the oil in a heavy dutch oven pot to medium high heat. Add the onions, once evenly coated, light dusting with Goya Adobo, cook for 5 minutes, add the minced garlic and cook for 1 more minute.
Reduce heat to medium.
Add the flour and cook for 1 to 2 minutes, stirring often.
Combine all the DRYS. Combine all the WETS.
Add the DRYS to the pot, combine and let cook a couple minutes, stirring often.
Add the WETS and stir just to combine. Add reserved processed Chiles. Whisk to combine well.
Test for salt and bitterness. Adjust with in VERY SMALL INCREMENTS!!! Flavors will change as it simmers, so don't try to get it perfect here.
Simmer, stirring occasionally. Test for salt, and very little at a time to counter any bitterness. Simmer low 45 minutes. Remove from heat, let stand 20-30 minutes, taste and adjust with salt and brown sugar if needed. Bring back to heat and simmer covered 15-20 minutes. Remove from heat. If desired, immersion blend to smooth consistency. Cover and let stand.