I wanted to kick up my enchilada sauce a little, so I pulled out every jar and bag of dried chile I had and did a little chile homework.
When I decided which chiles I wanted to use, I got busy measuring tasting and taking notes. What I came up with is a dark, rich sauce, a little earthy and a bit spicy.
But before I did that though, I made a batch of corn tortillas. I'll post those next.
I needed these beauties so I could make my New Mexico style flat enchiladas
Want to make some sauce and enchiladas?...
Sorry I don't have a photo of the ingredients. I was so busy making sure I kept good notes that I spaced that out.
Into the oil, I used olive oil, add the minced garlic
Sauté the garlic just until it starts to turn color
Stir in the mixture of chiles
Once the chiles are incorporated into the oil stir in the broth or water
Make a slurry of flour and broth/water
Add the slurry to the sauce
and stir, stir. (actually whisk it in, it's easier that way)
Reduce the heat and simmer the sauce to thicken
Before you start the next step, be sure you have your toppings ready
While the sauce is simmering
Lightly fry the tortillas in a little oil, you don't want them crisp, just softened and pliable
Then immediately add them one at a time into the sauce
Turn and flip the tortillas around in the sauce, coating them thoroughly with the sauce
Now do what I didn't do and put a little pool of sauce on the plate
Put the first tortilla on the plate and top with cheese, and chopped onion
I use Mexican style Cotija. Feta is a good substitute
Repeat as often as necessary to satisfy your hunger. I find three is plenty
Top with some shredded lettuce
and yes, a fried egg
I prefer sunny side up
I hope you enjoy the sauce
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Enchilada Sauce of Three Chilies
1 1/2 tablespoons olive oil
1 clove garlic; minced
1 tablespoon powdered pasilla chile
1 1/2 teaspoon powdered New Mexico red chile
1/2 teaspoon powdered arbol chile
1 tablespoon all purpose flour
2 cups chicken broth or water/divided use, heated
Heat the olive oil in a 10" skillet, over medium heat. Add the minced garlic. Give it a short sauté, just until the garlic starts to take on some color.
While the garlic is cooking, in a small bowl, mix the powdered chilies together. The minute the garlic starts to turn color, sprinkle in the chilies and quickly mix, mix, stir, stir, just long enough to work the oil into the powdered chilies.
Stir in 1 1/2 cups of the hot chicken broth or water. In a small bowl, add the tablespoon of flour and the rest of the chicken broth or water and whisk to make a slurry* of the flour and liquid. Whisking the sauce, then whisk the slurry into the sauce. Reduce the heat to a simmer and continue cooking until the sauce thickens.
*An alternative to the slurry would be to make a roux first. In that case,you will add the flour at the beginning, after the garlic and before the powdered chilie. Cook a few minutes to cook off the raw flour taste then stir in the chilies. Add all the chicken broth or water.
Reduce the heat to a simmer and simmer the sauce to thicken.
** Exported from Now You're Cooking! v5.87 **
And that's that