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Help! (recipe

357 Views 5 Replies 4 Participants Last post by  Junegoddess
Does anyone have their copy of NT handy and can tell me the recipe for enchilada sauce? I'm in the middle of organizing the house, but I can't find my copy and I agreed to make enchiladas tomarrow night, using that recipe. Oy vey.
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I'm guessing you'd like the red enchilada sauce recipe? I tried it once... it is HOT!!!! And it makes a lot. I've still got some in my freezer, because I never want to fiddle with it to make it less hot.

4 ounces whole dried New Mexico or Ancho chilies
1/4 cup extra virgin olive oil
1 medium onion, finely chopped
1 teaspoon ground cumin
2 cups beef or chicken stock
2 cloves garlic, peeled and chopped
2 small cans tomato paste
1 tablespoon red wine vinegar
sea salt

The instructions say New Mexico chiles are slightly milder.

Clean the dried chiles by removing the stem and seeds. Be sure to wear rubber gloves for this and be sure not touch any part of your face.
Saute onion in olive oil, add cumin and cook, stirring constantly, until well amalgamated into the oil. Add stock and chiles, bring to a boil, skim and reduce heat to a simmer. Whisk in garlic, vinegar, and tomato paste. Simmer, covered, for about 45 minutes. Pass sauce through a food mill. Season to taste.
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Boy, I'm puzzled. Ancho chiles are very mild. They should impart a wonderful flavor without much heat at all. Which did you use?
I haven't tried the NT recipe because I'm in love with KerryAnn's recipe on If you happen to have a subscription to her site, I'd try that one (or if you cook a lot, look at getting a subscription--awesome recipes!). It's really easy and far more tasty than anything I buy in the store. It's mild too.
Thanks. I LOVE the NT recipe, (though I add cheese to the chicken enchiladas.) yeah, the red enchilada sauce recipe, thanks. I found it to be WAY to spicy the first time I made it with less than the recomended amount of chiles. (Of course, I was using unknown asian "hot red peppers" which were in the pantry, not ancho or nm chiles, like the recipe calls for. that might have made the difference.) Still yummy but a bit too spicy for my taste, so I used less chiles this time. Still delicious. I also tried making some of it with homemade veggie stock (odds and ends on their way out the door, simmered for half an hour with copious amounts of carrot trimmings.) for my veggie sister. Not as good as with chicken broth, but its pretty dang good.

Originally Posted by ChristieB View Post
Boy, I'm puzzled. Ancho chiles are very mild. They should impart a wonderful flavor without much heat at all. Which did you use?
I don't remember what I used... it was over a year ago. Down here we have a LOT of hot peppers to choose from, and sometimes the bins aren't well marked. I might have accidentally ended up with something else!
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