speaking of Enchilada sauce
mack the knife
restaurants? It's actually a mild kind of on the light orange/red side.
Most recipes I've tried come out a dark red and too spicy.
little man upon the stair
> Does anyone know how to make the delicious enchilada sauces found in most
> restaurants? It's actually a mild kind of on the light orange/red side.
That's a Tex-Mex *chili* sauce which has tomato sauce in it. Most of
the "Mexican food" that Americans in the Southwest eat is actually Tex-
Mex, which is a blending of two traditions of cooking, American and
Mexican.
> Most recipes I've tried come out a dark red and too spicy.
That's a Mexican style *chile* sauce which has *no* tomato sauce in
it. The color comes from the red chiles themselves.
If you make your own *chile* sauce, you need to know your tolerance
for
heat.
Google up "scoville" in this newsgroup to find the relative "heat" of
the various
chiles used to Mexican cooking.
There is another factor besides the amount of capsacin in the chiles.
It's the *nictotine* taste that some chiles, like poblanos, have.
When poblanos are dried, they are called "anchos", meaning "wide".
They still have a slight nicotine taste after drying.
gunner
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1i9lz9jd...@sqwertz.com...
> despise most dried chiles and making them into sauce multiplies that
> hatred by 3.
>
> The enchilada sauce made in restaurants could be anything - probably
> cream and butter are included, and it's maybe 10% chiles and 40%
> tomatoes. It had to be to make it palatable.
>
> -sw
Maybe true where you live Steve, but still an overly broad opinion, not
based on any fact.
Nunya Bidnits
That's interesting, I've never noticed that taste in them and I use anchos a
lot. However I do find that there are differences in what is sold as chili
ancho around here in Kansas City, which I am pretty sure goes back to the
difference between Poblano and Mulato peppers, but I'm not certain. Some of
them are decidedly more reddish, while others much more purple, some almost
brown. The darker, more purple ones have a more plummy sort of aroma which I
like very much. Also It's hard to find them around here where they aren't
totally dried out and brittle, and I find that this usually means less
intensity of flavor and less thickness when toasted and reconstituted into
sauces.
Maybe you can enlighten me further on the differences in what is commonly
sold as chili ancho.
MartyB in KC
little man upon the stair
september.invalid> wrote:
> Maybe you can enlighten me further on the differences in what is commonly
> sold as chili ancho.
http://en.wikipedia.org/wiki/Ancho
Mike
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:hfpedt$pve$1...@news.eternal-september.org...
> little man upon the stair said:
-SNIP-
>> There is another factor besides the amount of capsacin in the chiles.
>>
>> It's the *nictotine* taste that some chiles, like poblanos, have.
>>
>
> MartyB in KC
The first time I had a Smoked Green Jap , (He called it a Chipotle) it
was like chewing on a dry plug of Tobacco. It was truly a Hideous
experience. I have smoked red chipotles for many years and enjoy eating
them whole with food. That evil green bastard was horrible
mack the lurker
news:4b20726b$0$10431$ec3e...@unlimited.usenetmonster.com:
Jap?????What are you doing to those poor people? You smoke them?