From: Joel Ehrlich Reply-To: Joel Ehrlich Newsgroups: rec.food.recipes Followup-To: poster Subject: Enchilada Sauce Date: 16 Aug 95 12:16:29 -0700 Organization: Salata Message-ID: Responding to: brauckmi@lclark.edu (Lisa Brauckmiller) LM> I need a good, good enchilada sauce recipe. Here is an excellent basic sauce recipe: Enchilada Sauce No. 2091 Yields 3 Cups 2 Cloves Garlic, Peeled 1 Cup Chicken Stock 1 oz Butter 1 Cup Water 6 Tbls Gebhardt's Chili 1/4 tsp Salt Powder 1/8 tsp Pepper 14 1/2 oz Canned Italian Plum 1/2 Cup Fresh Cilantro Sprigs Tomatoes 2 Tbls Tomato Paste Use the metal blade of the food processor. With the motor running, drop the garlic through the feed tube to mince. Saute the garlic in the butter over medium heat in a medium (2 Quart) saucepan for 1 to 2 minutes. Reduce the heat to low. Stir in the chili powder. Cook, stirring constantly, for 2 to 3 minutes to remove the raw taste - DON'T LET IT BURN. Set aside off the heat. Mash the tomatoes with a fork. Stir the tomatoes, tomato paste, chicken stock, water, salt and pepper together. Add to the chili powder in the saucepan. Set over medium heat. Simmer, stirring frequently, for 10 minutes. Adjust seasonings. Use the metal blade of the food processor to mince the cilantro. Stir into the sauce after the sauce has finished cooking. Store refrigerated. Joel ... Press any key to continue or any other key to quit. --- Blue Wave/Max v2.20