Red Enchilada Sauce
I've been experimenting with many kinds of dried chilis to get a complex red enchilada sauce. I started off by following some basic and simple recipes but (as I suspected) none really tasted great. All were ok and not much better than you get in your typical San Francisco Mexican restaurant in the Mission. I know it's all about the chilis. Does anyone have a recipe for a great red sauce? I am going to continue to mess around with various chilis but would love to hear from someone who has already done much of the experimenting and has come up with what they think is the perfect red sauce for enchiladas. thanks, bill
I've been pretty happy with this one;
2 0z dried chiles (I usually use one Ancho, the rest California)
1/2 onion, 1/2 rib celery, 2 cloves garlic (sauteed)
1 sweet pepper (a small red bell, if nothing better is available)
2-3 jalapenos (for heat- to taste)
1 1/2 cups water
1/4 c. dry sherry
1 1/2 Tb. vinegar
1/2 tsp. salt
1 tsp. cumin
Typical procedure- soak dried chiles, puree everything together (save a bit of the liquid to rinse out the blender with the motor running- a lot will stick), simmer about 1/2 hour. This is enough for a dozen enchiladas. Under no circumstance should it be thickened with flour or starch.
If you scroll down to below the last response, you'll see a list of relevant home cooking board discussions; you might find a good recipe in one of those threads.