Entrée — Basic Tex-Mex Chili Sauce (Enchiladas, etc.) by dvdlee

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Entree -- Basic Tex-Mex Chili Sauce (Enchiladas, etc.)
Submitted by dvdlee on August 27, 2004 at 9:46 am

DESCRIPTION
Entree -- Basic Tex-Mex Chili Sauce (Enchiladas, etc.)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a great Tex-Mex sauce with heat AND complex taste. (My spouse thinks my sauce is better than any restaurant sauce!) This is fairly spicy, but you can reduce the peppers to your own taste. (But try the full version.) Use this for enchiladas, burritos, tamales, on top of eggs and for tacos.

This is my own sauce, but the antecedents are from "Texas on the Half Shell" by Paul Brittin & Josephy Daniel, published by Dolphin/Doubleday in 1982. ISBN: 0-385-17904-9. It is out of print, but Brianjwood found a copy somewhere...

2 Tablespoons fat (any mixture of vegetable oil, bacon fat or lard)
2 to 2 1/2 Tablespoons Flour (any type)
1/4 cup spicy chili powder (if you use a mild chile powder add more and reduce the cumin & oregano)
2 dried Ancho chile peppers
1 small canned chipolte chile pepper (or 1/2 of a big one) with a dab of the adobo sauce
2 cups beef boullion
4 Tablespoons chopped onion
1 8 oz can of Tomato Sauce
2 to 3 garlic cloves (peeled and pressed)
1/8 teaspoon Oregano (any kind is OK)
1/8 to 1/4 teaspoon ground cumin
1/8 teaspoon ground coriander

Prepare and measure all ingredients. (You can put all other spices except chili powder in the same ingredient bowl.) To prepare the ancho chiles: a) tear off the stem b) tear open the chili c) brush and remove all the seeds d) tear into small pieces. Heat (microwave) the boullion until very hot and then add the ancho pieces to soak in the broth.

Place fat in a heavy saucepan over medium low heat. When hot, add flour and stir for one to two minutes so the flour can cook. Add the onion and let the onion cook for a minute, then add the garlic, let it cook for 15 seconds or so, then add 1 cup of the beef boullion and the ancho chili pieces. Bring sauce to a boil and cook for a minute or two more, then add the rest of the boullion, the other spices, the chipolte chile, and tomato sauce. (Add around 1/4 of a teaspoon of salt, but you will more than likely add more when the sauce is done.)

Bring sauce back to a boil then reduce heat to low.

Simmer sauce for 20 minutes. Strain to remove chili pieces, onion, garlic. Adjust salt and seasonings to taste (add more chili powder or spices, do not add more garlic) You can also add a little minced onion which has been rinsed and drained if you want some texture to the sauce.

This will keep for 2 or 3 days. Recipe can be doubled, but only add 1 more ancho pepper, 1/2 chipolte and an additional 1/8 cup chili powder to start.

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Note: The rest of the chipolte chiles and sauce can be saved for later. Put waxed paper on a plate and separately place the chiles on the plate. Add a bit of the sauce to top each chile. Place in freezer until well-frozen. Wrap each chili in waxed paper (with the frozen sauce!) and store all them in a ziplock bag in the freezer. You do not need to defrost them for this recipe (or for most others)

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