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| Name: | Enchiladaz Hints | Contributor: | Rick McKee |
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| Description: | enchiladas, hints on | Posted: | 2002-09-19 |
| Key words: | pasilla, tomatillo, love | Category: | Main Dishes |
| ID: | 504 | Updated: | 2005-11-29 14:10:53 |
| Ingredients: | chile verde
tortillas love |
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| Preparation: | > >If you figure out a way to make a good verde enchilada sauce, let us know.
> >My wife makes a pretty good red sauce, but it is time consuming. > > I'll note the brand of the can I'm going to use. >add in the Border Sauce, and since I have no idea >where the hell in Pullman you'd find anything that >Rick McK suggested, I'll probably bake a couple of >Anahiem peppers ( rub in olive oil ) and mince after >peeling the skin off. The other big dark pepper >they have fresh looks kinda sinister. The store should have tomatillos in the can, if not fresh. Is the "sinister" pepper a very dark green (looks like a pointed bell pepper)with shiny skin? If so, that's most likely a Passilla pepper. These are slightly hot with an intense, smokey pepper flavor. They are used for chili relleno and help make a great verde sauce. Go for it! > >Speaking of time consuming, like you I used to bathe each tortilla in sauce > >before assembling the enchiladas, but lately I have simply been assembling > >them and then pouring the sauce over the whole lot. It seems to work pretty > >well and is a lot less messy, though it helps if you make the filling a bit > >saucier (consistency, not Ken ;-). > > Sometimes I just baste one side, the inside, and then after they're >all in the glass backing dish, I'll pour the red sauce over each. not too much >though if I'm freezing em for campouts. > R- If using flour tortillas, heat up in sauce to make the tortilla pliable... If using corn tortillas, dip in hot frying oil for a second or two to make pliable. Enchiladas are a labor of love, don't skimp on the love! Rick Mc |
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