Wednesday, November 16, 2011

chipotle enchilada sauce

before i move forward with this recipe, i'm going to go ahead and lay it out there that i know that red sauce on chicken enchiladas is blasphemy to most people. simply ridiculous. red sauce is purely reserved for cheese or beef and green goes with the chicken.

the first time my mom made enchiladas for my brother in law, he couldn't believe she made chicken enchiladas with red sauce. oh, and she uses flour tortillas. i know, i know. but that is what happens when a filipino makes enchiladas.


call them americanized enchiladas, with a filipino twist.

i just call them dinner.

chipotle enchilada sauce

3 tablespoons vegetable oil
2 tsp flour
1/2 yellow onion, diced
1 clove garlic, monced
1/4 cup chili powder
2 tsp chipotle puree or chipotle in adobo
2 cups chicken stock
6 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

in a medium saucepan heat oil and cook onion and garlic until softened, 5 minutes or so. add flour, smoothing and stirring with a wooden spoon. cook for 1 minute. add chili powder and chipotle and cook for 30 seconds. add stock, tomato paste, oregano, and cumin. whisk to combine. bring to a boil, reduce heat to low and cook for 15 minutes. the sauce will thicken and smooth out. some people like a thick sauce, or red gravy, and some people like a thinner red sauce. this recipe will make a red gravy, so just add more chicken stock- start with 1/4 cup, add more if you want it thinner. adjust the seasonings as desired.

serve atop your favorite enchiladas...maybe chicken.

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