World Recipes

Enchilada Sauce

This is a great enchilada sauce that can be frozen for later use.

1 cup oil
2 cups flour
1/4 cup chili powder
3 quarts water
3/4 can tomato juice (tall can)
2 teaspoons cinnamon (if desired)
6 cloves garlic or 2 teaspoons garlic powder
1/4 cup El Pato sauce
3 teaspoons granulated sugar
6 teaspoons salt
1 tablespoon vinegar

Heat oil and remove from stock; let cool. Add chili powder, then flour. Cook a few minutes like gravy.

Add 2 quarts of the water, tomato juice, El Pato sauce and seasonings, adding cinnamon last. Let boil slowly a few minutes.

Remove from stove. Strain to remove lumps. Use the other quart of water to thin the sauce if needed.

Classic Red Chile Sauce

This is a famous sauce that can be used in any recipe needing a red sauce. It is also used with beans, enchiladas, tacos and tamales.

10 dried red New Mexican chiles
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons bacon drippings or vegetable oil
1/2 teaspoon ground cumin (optional)
3 cups water, divided

Arrange chiles on a cookie sheet and place in a 200 degrees F oven for 5 minutes or until the chiles smell like they are toasted. Be careful not to burn them. Remove the stems and seeds. Saute onions and garlic in oil until soft.

Place all ingredients in a blender with 1 cup of the water and puree to a smooth sauce. Stir in the remaining 2 cups water, bring to a boil, reduce the heat, and simmer for an hour. The sauce should be smooth and thick.

Chile Sauce from Powder
To make sauce from powder, use 1/2 to 3/4 cup powdered red chile, 4 tablespoons shortening, 3 tablespoons flour, 1 medium onion (chopped), 2 cloves garlic, and 2 to 3 cups water.

Melt 2 tablespoons of the shortening, stir in the flour, and cook the roux over medium heat until browned, stirring constantly. Add onions, garlic, 1 tablespoon oil, and saute until the onion is soft. Stir in the chile powder and heat for 1 minute.

Add the water, bring to a boil, reduce the heat and simmer for 1 hour.

Classic Green Chile Sauce (Chile Verde)

This can be used in any recipe needing a green chile sauce.

8 chopped green New Mexican chiles, roasted,
    peeled, stems and seeds removed (optional)
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons vegetable oil
1 medium tomato, peeled and chopped
1/2 teaspoon ground cumin (optional)
2 cups water

Saute onion and garlic in oil until softened. Add remaining ingredients, bring to a boil, reduce heat, and simmer for 30 minutes.

Cinnamon-Citrus Rub

This is a wonderful rub for seafood and light meats.

Zest from 2 orange, 2 limes and 2 lemons
1 tablespoon ground cinnamon
1 tablespoon paprika
1 3/4 teaspoons salt
1 tablespoon packed brown sugar
1 teaspoon curry powder
1 teaspoon chile caribe
1/4 teaspoon peppercorns
1/2 teaspoon ground coriander

Preheat oven to 225 degrees F.

Put citrus zest in a shallow pan and try them in the oven for 20 to 30 minutes, or until they are leathery but not browned. Let cool completely.

Put cooled peels in a spice grinder with remaining ingredients and grind until the peels are pulverized.

Store in an airtight container for up to 3 weeks.

Chipotle-Tomato Rub

This give a marvelous barbecued flavor to scallops, poultry and meats.

2 1/2 pieces dried chipotle chiles
3/4 teaspoon cumin seed
1/2 teaspoon coriander seed
2 teaspoons diced sun-dried tomatoes,
    not packed in oil (optional)
2 1/2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon peppercorns

Toast chipotles, cumin and coriander. If using dried tomatoes, put them in a spice grinder with the sugar and other spices. Grind mixture until the spices are well blended and the tomato is ground. If the tomatoes do not grind finely enough, sift the rub through a coarse-meshed sieve to remove the large pieces.

Store in airtight container for up to 3 weeks.

Chipotle Chile Sauce

1/2 cup canned chipotle chiles
1/2 cup cold water
1 teaspoon instant chicken bouillon granules

Place all ingredients in a blender and puree to liquefy. This makes 1 cup of the hottest chile sauce you will find anywhere.

Ancho Puree

1 1/2 cups (about 7) ancho chiles, stemmed
1 1/2 cups cider vinegar
2 tablespoons minced onion
1 tablespoon minced garlic

For a milder puree, rub chiles between your palms to remove most of the seeds. Chop chiles coarsely with a knife or in a food processor. Put them in a bowl and pour the vinegar over. Cover and refrigerate overnight.

Add onion and garlic to the chiles and either cover the bowl with plastic and microwave on HIGH for 1 minute, or put them in a saucepan over medium-high heat, cover, and simmer for 3 minutes.

Let cool slightly, then puree in a blender until very smooth. Let cool.

Store in an airtight container for up to 1 month.

Chipotle Barbecue Sauce

1 tablespoon extra-virgin olive oil
2 cups sliced onions
1 1/2 cups cider vinegar
2 ancho chiles and 6 chipotle chiles,
    stemmed, seeded and roasted
10 large cloves garlic, roasted
1 cup molasses, or to taste
2 1/2 cups catsup
1/2 cup water
Salt, to taste

In a large skillet over medium-high heat, heat the olive oil and saute onions until they are browned and completely soft, about 3 minutes.

Add vinegar and bring it to a simmer. Add chiles to the pan along with the garlic, molasses and catsup; stir well to blend. Simmer for 5 to 8 minutes or until the flavors are blended.

Add some or all of the water to adjust the consistency. Put sauce into a blender and puree it until smooth. Strain sauce through a coarse-meshed sieve.

Store in an airtight container in the refrigerator for up to 8 days.