Help? how do i fix a too sweet enchilada sauce?
Hi, i've read a couple of the threads where people here where talking about making enchiladas. My family decided to make some for Christmas to try something different this year. Here's the recipe i used (please note, this recipe was given to my family by a friend from michoacan, i believe it's a family recipe):
7 pasilla chillies
4 garlic cloves
1 Tomato (roasted)
pepper (to taste)
splash of white vinegar
dash of oregano
salt (to taste)
Fresh squeezed orange juice (about half an orange)
Handful of choclate (semisweet)
I boiled the chilies until they where soft, seeded them and took out the stems, then blended them and the garlic cloves using the water i boiled the chilies in. While that was cooking i roasted a tomato on a comal and then added that and a quarter cup of fresh beef stock (i'm making beef enchiladas, no ground, we call the meat desebrada, i dunno what that is in english) to the blender. The whole mix went into the sauce pot and then i added the rest of the ingredients and a bit more beef stock as the sauce was to thick. It was fine without the chocolate, but one of my passenger seat cooks over here decided it had a funny after taste and maybe i should add the chocolate. So i did...and now instead of the decent for a first try sauce i had completed, i have almost mole! I don't want mole enchiladas. Does anyone have any ideas on how to fix this? Should i add another roasted tomato? Go to the store and buy 1 more pasilla chile and add it to the mix, more salt maybe? I have some
I've never seen an enchilalda sauce with chocolate and if you were making mole, it would include Mexican bittersweet chocolate, not semi, depending what type of mole you're making. There are at least nine classic moles, all with many different ingredients and flavor profiles. Not all moles have chocolate. Enchilada sauce is a red, chile-based sauce, with roasted tomato and othr seasonings. The recipe you have is somewhat like a Mole Rojo, but a much simpler version.
That said, adding more roasted tomato won't offset the sweetness, it will add to it. Adding more vinegar and salt may do the trick. Red enchilada sauce usually includes anchos, guajillos and sometimes chipotles. Adding more chile heat however, is not going to cover the sweetness, you'll just have a hot and sweet sauce.
Then you would always make another batch, without the chocolate of course, and combine the two. Or make more and save the batch with the chocolate for another use. That's what I would do. Leftovers can be frozen.
I'm curious about how you think it tastes this morning, as opposed to last night when you'd been tasting it throughout the cooking process. You might find that upon further reflection, and not having tasted it in a while, that it's just fine.
If not, how about cooking some onion and garlic in more beef stock, blending that, and adding it? And yes, some more salt probably as well.