| Salsa Para Enchiladas
8 dried California chilies
Water
1 1/2 tablespoon of lard or vegetable oil
1 garlic clove
1 tablespoon of all purpose flour
1 teaspoon of vinegar
3/4 teaspoon of salt
1/4 teaspoon of dried leaf oregano, crushed
1/4 teaspoon of ground cumin
1/8 teaspoon of garlic powder |
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Wash chilies thoroughly. Place in a large saucepan and cover generously with water. Cover and bring to a boil. Remove from heat and let stand 45 minutes or until softened. Drain chilies, reserving soaking liquid. Pull off stems, slit chilies open and rinse off seeds. Place chilies and 1 cup soaking liquid in blender or food processor. Process until pureed. Turn into a sieve and rub through sieve into bowl to eliminate small bits of peel. Rinse blender with an additional 1 cup soaking liquid and pour over remaining pulp in sieve. Heat lard or oil and garlic in a medium saucepan. When lard or oil is fragrant with garlic, discard garlic clove. Stir in flour until mixture is smooth. Cook about 1 minute. Add pureed chilie mixture and remaining ingredients. Bring to a boil; reduce heat. Cook and stir until slightly thickened. Taste and add more salt if needed. Makes about 2 1/3 cups. Back to enchilada recipes |
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