My favorite.

I’ve been tweaking my Enchilada Sauce for years and it still hasn’t turned out the way I want it. I just can’t get the flavor right, too bitter, too sweet, too spicy and it seems lately that It’s getting worse. That is, until last Saturday. Last Saturday I came as close as I ever have to getting the flavor I want, it was well balanced, well seasoned, and had just the right amount of spiciness. It simply tasted great and I’d like to share the recipe with you. Good Luck.

Here’s what you need:
12 Dried Ancho Chiles
6 Dried Guajillo Chiles
5 Cloves Garlic (preferably roasted)
1 Medium Yellow Onion-Small dice, the smaller the better.
3 Tablespoons Veg or Canola Oil
1 15 oz can Tomato Sauce
1 1/2 cup Vegetable Stock
2 teaspoons Dried Oregano
1 1/2 teaspoons Ground Cumin
1 teaspoon salt
3 Corn Tortillas
Dark Chocolate (a few ounces I think)

Here’s how:
Break of the tops of the chiles and remove the seeds. Discard the seeds ans stems. Place The remaining pieces of the chiles into a large bowl and add boiling water to cover. Add a plate or something similar to the bowl to make sure the chiles remain under water. Like this:

Put a lid on it.

Soak the chiles for at least 1 hour.   Remove the chiles from the water and place in a food processor or blender.  Save the soaking water, we’ll use almost all of it.   Blend the chilies with 1/2 to 3/4 cup of the soaking liquid.  Blend very well, we don’t want any pieces of chile showing up.  Leave it.

Heat up a large saucepot over medium high heat.  Add the oil.  When its good and hot, add the onions  and the whole cloves of garlic.  Stir to coat in oil.  Sautee for 7 minutes or so.

Add 1 cup soaking water to the chile mixture and blend well again.  Add the chile mixture to the garlic and onions, sautee/ simmer for another 5 minutes.  Add 1 cup soaking water, tomato sauce, oregano, cumin, stock, tortillas, and salt.  Cover and Simmer over medium low heat for 15 minutes, stirring at least every 5 minutes.

Now you need to blend the sauce.  If you have a stick blender, you’re in luck, just blend it in the pot.  If you have a food processor or blender, wait for it to cool a bit, then blend it in batches.  Get it nice and smooth, no chunks.

Return it to the sauce pan and simmer over low heat.  Add the chocolate 1 thumbnail sized chunk at a time and salt 1 pinch at a time until you reach your desired flavor.  The Chiles will be bitter, the chocolate will balance them out.  So if your sauce is too bitter, add more chocolate, it will mellow it out.

If you don’t remember how to roll enchiladas, look here.  For a filling I just used a Ranchero cheese, or Queso Fresco with some salt and  scallions.

Here’s what you need:

36 Corn Tortillas

2 Medium Butternut Squash(es?)

1/3 cup onion-Small Dice (pinky nail)

2 Tablespoons Chopped Garlic

2 cups peas-Preferably frozen.

1/4 cup cream

4 Tablespoons butter

3 Tablespoons Oil+2 Cups or so for the Tortillas

Salt & Pepper to taste.

Here’s how to make it:

Peel the squash with your trusty vegetable peeler. If you were looking for an excuse to buy a good peeler, this is it. I highly recommend the Messermeister (shown), just get a good one with a swivel head and teeth.

Come no further, for death awaits you all with nasty, big, pointy teeth.

Its easy with the right peeler.

Avert Your eyes, this squash is naked.

Cut the top (stem) off and about 1/4 inch of the bottom, then cut the squash in half lengthwise and scoop out the seeds and guts.

Its got guts.

Cut the bottom portion off at the point where the cavity starts, this will make it easier to cut evenly.  Cut into large dice pieces (thumbnail size or slightly bigger). Try to keep the size consistent, this will allow it to cook evenly.

Toss the cut squash in 2 Tablespoons of oil, set aside.

In a very large skillet, sautee the onion over high heat (8 or 9 setting) with the 1 Tablespoon of oil. When onion starts to brown, add the squash and continue to sautee over high heat. Stir at least once a minute. You want the squash to brown but not to burn. If the squash doesn’t brown, don’t worry, it’ll still taste fine, your pan is probably too crowded.

I'm Crowded, Roll Over.

After about 7 minutes of high heat, turn it down to med high and add the garlic. If you have a lid put it on it will shorten the cook time and help the squash cook evenly. If you don’t have a lid, just stir it often for even cooking.

Cook to desired consistency. For burritos I like to leave it chunky and with a bit of texture, but for these enchiladas I wanted it fairly smooth and creamy. It is really up to your preference here. Also, if you are making burritos with this, you’re done, just salt to taste. Try mixing it with some black beans, corn, edamame, or anything else that sounds good.

For the enchiladas we want to mash it so get out your potato masher and mash away. Feel free to put it in the food processor, use your immersion blender, or even mash them with a fork, just mash them fairly smooth.

Add the peas. Stir in the cream and butter. Salt and pepper to taste. Set aside to cool.

Finished Product? Beth thinks so.

Fill a small skillet with oil or shortening.  Heat for 5 minutes on medium high.  Dip the edge of a tortilla in it, if it bubbles, its ready.  Using a pair of tongs (or improvise with whatever you can find) completely immerse the tortilla in the oil, remove immediately and place on a cookie sheet.  Repeat for all the tortillas.  Allow to cool for 5 to 10 minutes.

Careful they rip easily.

Place tortilla flat on the plate and place about 2 Tablespoon of filling right down the middle.  Roll and place into a large rectangular cake pan.

As full as you would like.

When finished rolling, cover the rolled enchiladas in the cake pan with your favorite sauce.  A suiza sauce is highly recommended, but most green or white sauces will do.  A red sauce would also work, but it wouldn’t be as good.

Cover the pan with aluminum foil and bake at 425 for 30 minutes.  Remove the foil and bake at 375 for another 30 minutes.  They’re ready to serve.

*The Real Academia Española defines the word enchilada,  as a rolled corn tortilla stuffed with filling and covered with a chile based sauce. Enchilada is the past participle of Spanish “enchilar”, “to add chili pepper to”.  I tell you this because what my mom makes are really not enchiladas according to this definition, but don’t fear mom, I will always consider them to be enchiladas.

**The Barrio Cafe is simply the best Latin influenced cuisine I have ever had.  It is located in downtown Phoenix, AZ and it is worth the trip from anywhere in the country.

I was actually lucky enough to talk with Chef Silvana, the chef of The Barrio Cafe.  I was attempting to do my externship there and while there were no positions open at the time she was polite enough to sit down with me to chat about food.  I eventually got up enough courage to ask her about her Suizas Sauce, I didn’t think she would divulge her secrets, but she did.  She told me her sauce was just tomatillos, serrano peppers, heavy cream and salt.  That was as good as gold to me, and now I can pass that on to you.

Here’s what you need.

3 # Tomatillos

3-6 Serrano Peppers-Vary the amount according to how spicy you want the sauce.  Stems and seeds removed.

3/4 cup Heavy Cream

1 bunch Cilantro-For color mostly.

1/3 cup onion-Small dice or pieces no bigger than your pinkie fingernail.

1 Tablespoon Chopped garlic.

3 Tablespoons Oil

Salt to taste

Here’s how you make it:

Husk the tomatillos and rinse in cold water.

Rinse

Husk

Place in large pan with plenty of room temperature water and bring to a simmer.  I like to add a Serrano or two to the water just for fun.

Plenty of Water

Simmer Down Now

Drain and carefully place in a food processor.  Gently, the tomatillos will burst easily and you will lose some flavor.

Add the Serranos , a handful of the cilantro, and a teaspoon of salt.

Ready to Blend

In a Large skillet, sautee the onions in the oil over medium high heat for about 4 minutes, add the garlic and sautee for 3 more minutes. Add the tomatillo mixture and simmer for 7 minutes.  Remove from the heat and add the cream.  Stir it in, add salt to taste, probably another teaspoon or so.

No Cream Yet.

Its ready for your favorite enchilada filling.  It goes really well with the butternut squash filling that I will be posting tomorrow, but it would also go well with a chicken filling or even a spinach and mushroom.  I like to make this sauce ahead of time, it will keep in an airtight container for 3 or four days.  It is certainly cannable* and I would guess that you can freeze it as well.

*Able to be canned not eating your own species.