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Enchilada sauce take 2

February 23, 2014 by Lisa

I don’t always follow my own recipes and do a lot of ad hoc cooking, so last night I did chicken enchiladas, and loved the sauce so much, I want to try to repeat it. Not sure if it was the quality of the peppers, or simply the simplicity of the recipe. You can find the original recipe here, but I like this one much better:

4 Ramiro (large long red) Peppers
1 tblsp Ground Cumin
1 cup Chicken stock + some reserved chicken grease from cooking the chicken thighs as per the previous recipe
2 tablespoons flour mixed in water to make a paste

Slice the peppers and remove the seeds and tops. Roast in a 200C oven until fragrant and slightly blistered. Remove and let cool. Put the peppers in a blender with the rest of the ingredients. Blend well. Pour into a largish saucepan and simmer for about 10 minutes until slightly thickened.

If you like your sauce hotter, roast a few red chilis with the peppers and add them too.

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