I have the afternoon off, but I do have to go into work at 5:00. Weird…I know.
So I’m spending the afternoon experimenting in the kitchen. Sean made a pork roast yesterday for dinner, so I’m going to make enchiladas for dinner tonight.
I don’t have a good red sauce recipe, so I’m making it up as I go along.
Starting with what I have on hand:
2 dried pasilla chiles
4 dried guajillo chiles
2 chiles de arbol
2 New Mexico chiles
Tear the stems and seeds out, and toast them on the stove until fragrant.
It took about two minutes to toast the chiles.
Next I’m going to soak them in boiling water for twenty minutes to rehydrate them.
In the meantime I found half of a red onion in the fridge. I chopped that up, along with three cloves of garlic. I’m going to saute the onions until soft, then add the garlic.
I sauteed the onion for about twenty minutes. I added the garlic, two big pinches of Mexican oregano, one large pinch of cumin and one pinch of coriander. Then I added two heaping tablespoons of flour. I’m going to cook it for a couple of minutes so the flour doesn’t taste raw.
Next I added a can of tomato sauce (because that was what we had on hand,) two cups of chicken broth, the chiles, and then I got out the hand blender. This turned out to be a terrible idea, judging from the chile splatters on my walls and clothing. The sauce looked a little thick, so I added some of the chile soaking liquid. I’m going to let it cook for about twenty minutes to see how it tastes. It smells pretty damn good so far.
It’s missing something. I’m not quite sure what though. I think maybe I used too much tomato sauce, but it will be alright.
I would take a picture, but it seems my camera died during our move. That’s disappointing.