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| Authentic Dried Chile-Pepito Enchilada Sauce |
"Real enchilada sauce crafted from dried chiles and optionally available ground pumpkin seeds, wealthy with indigenous flavors. Use in any traditional enchilada recipe."
Ingredients :
- 6 cups water
- 12 whole dried ancho chiles
- 1 onion, coarsely chopped
- four massive cloves garlic, gently overwhelmed
- 1 teaspoon ground cumin
- salt to taste
- 1 tablespoon agave syrup, or to flavor
- 1 tablespoon lemon juice, or to taste
- 4 sparkling chile de arbol peppers, chopped (put on gloves)
- 2/3 cup hulled green pumpkin seeds
- 1 teaspoon dried Mexican oregano
- 2 roma (plum) tomatoes, seeded and chopped
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H10M |
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- Bring the water to a boil, and set apart. Rinse and pat the ancho chiles dry, then tear out the stems and cores, and tear open the chiles. Scrape out seeds and veins, leaving the flesh intact. Tear the chiles into 1- to two-inch portions.
- Place the ancho portions, onion, and garlic right into a dry cast-iron skillet over medium-excessive warmth, and toast, stirring continuously, until the chiles are aromatic and display browned spots, about five mins. In a small separate skillet over medium warmth, toast the floor cumin simply until aromatic, 30 seconds to 1 minute. Watch carefully, the cumin will burn easily. Pour the toasted cumin into the skillet with the ancho combination; pour inside the hot water.
- Bring the combination to a boil, then lessen warmness to a simmer and cook till the ancho peppers are rehydrated and wet and the combination is reduced, approximately 15 mins. Season to flavor with salt, agave syrup, and lemon juice. Remove from warmness and permit cool for approximately 15 minutes.
- Pour the ancho combination into a blender, filling the pitcher no extra than midway full. Hold down the lid of the blender with a folded kitchen towel, and punctiliously start the blender, using a few short pulses to get the combination moving earlier than leaving it directly to puree. Stop the blender after approximately 30 seconds, and add the chile de arbol peppers, pumpkin seeds, oregano, and roma tomatoes. Puree in batches if wanted till smooth and thickened.
- Return the mixed sauce to the solid iron skillet, deliver to a boil, and reduce warmth to a simmer. Cook, stirring frequently, for about 15 extra mins to combination flavors.
Notes :
- Excellent for making conventional enchiladas. Simply heat corn tortillas in a little oil, dip in sauce, and then fill with shredded cheese, black beans and possibly a tablespoon or of roast vegetable consisting of eggplant or butternut squash. Put a pair tablespoons of oil within the bottom of a flat roasting pan and cowl with a ladle of sauce. Line up crammed tortillas in the pan and cowl with sauce. Top with a touch shredded cheese and bake in a totally gradual oven (approximately 300 tiers F/one hundred fifty levels C) for approx. Half-hour to combination flavors.
- Reynolds® Aluminum foil may be used to hold food wet, prepare dinner it calmly, and make clean-up less complicated.
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