Yield: 1 Servings
|12 ounces||New Mexican Long Red Chili Pods; Dried|
|5 tablespoons||Granulated Garlic|
|5 tablespoons||Powered Cumin|
|2 tablespoons||Granulated Sugar|
|2 tablespoons||Onion Flakes|
|1 tablespoon||Oregano Leaves|
Place dried Chili Pods in large stockpot and completely cover with water.
Bring to a boil and cook until pods are extremely soft and stems remove easily. Remove all stems but leave seeds. Seeds are heat. Once pods are softened, place in food processer or blender and emulsify until seeds are chopped and not visible. While processing add all remaining ingredients except beer. Once the processing is completed return emulisified sauce to stockpot, add beer and cook-down to desired consistency.
Suggested Wine: Miller Genuine Draft while cooking Serving Ideas : Use with your favorite Enchiladas, or Mexican dish NOTES : You can use mild, medium or hot chili pods. If you'd like to tone it down you can also add tomato paste or processed/blended tomatoes etc.
This recipe started out as Charleys "Six Pack" Enchilada sauce but as I was
drinkin' the six pack I added one to the sauce....great discovery.<g> I'm
always open to suggestions and comments....so if ya have any send to me
Charley Van Buren