|A Labor of Love|
ENCHILADA SAUCE VERSION #1
In a large frying pan brown:
4-5 T flour (Stir a lot! Don’t burn.)
When flour is browned add:
~8 T powdered red chili (vary amount depending on hotness of chili and your taste)
Stir and blend flour and chili. Add:
24-oz tomato sauce
1 ½ - 2 cups water or tomato juice (I use water.)
Simmer 15-30 minutes until right thickness.
Fine tune chili, tomato and water.
ENCHILADA SAUCE VERSION #2
Natalia was my Grandmother Ruth’s housekeeper for many years. She was a wonderful woman and devoted to Mom. This is her (via my Mom) recipe for preparing dried chili pods:
“Cut tops of chili; clean inside, remove seeds.Then wash thoroughly with cold water. Soak in pan with hot water. Put lid on top and let soak about 3 hours."
When ready to serve. Brown several tablespoons flour [I use 1 T flour : 2 c of sauce] in a fry pan (Natalia uses Crisco to do this – I [my Mom, who wrote down this recipe for me] use a dry hot fry pan with no grease – only the flour. Stir constantly over hot heat til brown). Add chili puree, stir until thickened. This may be diluted with tomato sauce or tomato juice if too hot."
I think the tomato sauce increases the sauce’s complexity and makes it more interesting and the Hatch chili is usually hot enough that it really needs the dilution.
ENCHILADA SAUCE VERSION #3
La Posta’s Recipe
Also from Mom - La Posta is a legendary Mexican restaurant in Las Cruces (Mesilla Park). No additional instructions provided. Use proportions and follow procedures above.
“12 pods dried chili
2 cups water
1 t salt
2 T lard
1 T flour
(tomato juice or water if needed)”
Since I make this sauce (Version #1 and Version #2) in large batches, I freeze it in pint containers to use when I make Enchiladas.