Made some enchilada sauce the other day, and my sweetie wanted to know what went into it, so here’s the #recipe before I forget.
Ingredients:
1 qt tomatoes, fresh or frozen
3-6 chiles, pulled off the ristra, stems & seeds removed
2 tsp Better Than Bouillon roasted chicken flavor
1 tsp onion powder
pinch salt
1 tsp smoked paprika or ½ tsp liquid smoke
Directions:
Throw everything into a blender, and blend until smooth.
Put into a pan, and simmer until it’s reduced down to about a pint (by half)
Enjoy
Edited to add: Our rule for the chiles is “about one chile per medium-large tomato.” That seems to work out to four-five per quart, but we need to make sure we’re not missing seeds at that rate.
Today was another windy day out. The temperature was warmer than yesterday, but the wind is still blowing around 20mph, which is just too windy to do anything outside, so I baked a batch of bread.
They’re. 2:1:1 mix of Graham flour, bread flour, and corn flour, and we’re going to have lunch in a few minutes. I bet we have sandwiches!
Mix ingredients thoroughly and knead until the dough is glossy. Let proof until it has doubled in size.
Knock the dough down, shape the loaf, flouring the outside if it’s too sticky, set on a greased pan and let rise until doubled in size. Bake for 23 minutes in a 425F oven. Interior temp of the loaf should be 190F when it’s done.
Made some chicken enchiladas this evening. They came out pretty tasty. More Minnesota heat than New Mexico heat, which suits our palates just fine.
Enchiladas are a two part meal (three if you’re making your own tortillas, but I’m not that hardcore yet). Filling is meat or cheese or beans, which gets wrapped up in tortillas, and then covered in sauce and cheese.
The #recipe for the filling was just basic taco meat seasoning, with some sautéed chicken. We make our own, but the packets of taco seasoning from the grocery store are fine, too.
The sauce is something I’ve never made before, though I’ve done a lot of sauces. A couple chiles and some diced onions, sautéed until they were nice and tender (I should’ve had roasted chiles, since it’s that time of year, but I’m out); four tomatoes from the neighbor’s garden, chopped up pretty good; a teaspoon of garlic; and a cup of chicken broth. Put it all in a saucepan, cook for a while, then hit it with the stick blender to smooth it. It wasn’t thickening as quickly as I liked, so it got a heaping teaspoon of corn flour to encourage it. It was a more tomato-y sauce than you get at most places in New Mexico, and it had a little more heat than you see at places in Minnesota, so I figure I did ok.
Throw it all into the stand mixer and mix it on low until it comes together as a dough, then increase the speed to medium and knead for 10 minutes.
Let proof in the mixing bowl until doubled in size. Turn out onto the (floured) counter and punch it down. Divide into three equal parts and roll into small loaves and place into three small greased loaf pans.
Let rise until the top is just spilling over the top of the loaf pans. Bake for 22 minutes in a 425F oven and turn out onto a cooling rack to cool.
Once cooled, enjoy!
This has (just) enough heat that you can tell there’s peppers in there, but the #bread still tasted great wrapping a ham and cheese sammich.
We repeated the coconut tilapia tacos but with a canary melon salsa this evening. Didn’t quite give the salsa enough zing, so we had to add some store-bought salsa. Still a dang yummy meal. We’ll have them again, I bet.
Reminder to self, low-fat tortillas don’t hold together as well as the good ones with lard.
Edited to add: take three was with banana salsa which was maybe the best yet.
