Does anyone have a killer enchilada sauce recipe?

We're having a potluck on Thursday and I'd like to make my own enchilada sauce instead of using canned for one.

Does anyone have a great recipe?

:wave:

sautee some onions, a little garlic and some comino (cumin) seeds.

slalt and pepper

make sure there is plenty of oil in the pan

add flour to make a sort of roux, with the onions and stuff mixed in

cook it, stirring continuously, until it is caramel-colored and smells all nutty

add ground red chili pepper (or, if you can find it, frozen red chili)

salt and pepper to taste

cook for 15 or 20 minutes over low-med heat

Killer!

really simple.

Crushed tomatoes
Garlic
cayenne
onions/peppers
cinnamon.

TeenMidlo's friends ask for it when they come over.

Herdez green sauce rocks my boat

2 cups water
2 dried ancho chiles
4 large garlic cloves, peeled
2 cups whipping cream
4 teaspoons fresh lime juice

Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add chiles and soak 30 minutes. Drain chiles, reserving 6 tablespoons soaking liquid. Cut stems off chiles. Cut chiles open. Scrape out seeds and discard. Combine chiles, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.

Combine cream and chile puree in heavy large skillet. Bring to a simmer. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)

Tried it last weekend -- it was pretty good.

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x33822

And you didn't post over on the thread that you tried it? :-)

...just finished 'em. Yum. :9

I'll be popping over to c&b later! :) :hi:

1 med onion
2-3 cloves garlic
2-3 plum tomatoes
3-4 dried ancho chilis
3-4 dried New Mexico chilis or equivalent
1 canned chipotle chili with some adobo
1 tsp dried mexican oregano
salt
pinch of cinnamon
lard or bacon grease

Roast the tomatoes over a gas flame-- right on the stovetop-- until the skin begins to crack and separate. Set them aside. Do the same thing with the onion and the garlic cloves-- I just hold them over the flame with a pair of tongs and let them burn. Let the charred veggies cool.

Clean and seed the dried chilies. Heat a heavy skillet over high heat and press each chili against the hot surface until it blisters-- don't burn them, just blister. Put the chilis into a bowl and cover with boiling water. Soak for 20 min.

Peel the tomatoes, onions, and garlic, then chop coarsely and put into a blender with the oregano, chipotle chili, and about a tablespoon of the adobo. Add the softened chilis-- but NOT the soaking water, discard the soaking water because it can make the sauce bitter. Puree the mixture until smooth, adding some water if necessary to make it blend, but don't thin it too much-- it should be pretty thick at this point.

Melt the lard or fat in a large heavy skillet-- just a little is all you need. When it is hot, pour in the chili puree-- it should sizzle and pop. Stir until it's heated through, then season with salt and a pinch of cinnamon. Thin with a little water to the desired consistency, cover, and simmer, stirring occasionally over low heat, for 30 min.

on edit-- I once made this in a food processor with a cracked lid and the lid blew off near the end of the chili puree stage. I had to repaint the kitchen.

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I also like to use a mole rojo as an enchilada sauce-- it is divine, but it's a lot more work. I posted my recipe for mole rojo in the Cooking and Baking forum so you can find it there with a DU search if you're interested.