Enchilada sauce direct from Azteca
Published 9:00 pm Tuesday, March 20, 2007
Have you ever wished (hasn’t everybody?) you could somehow connect with a really great recipe for enchilada sauce? One that would be every bit as good as those spooned over stuff at local Mexican restaurants?
Here’s some terrific news, then, because Everett cook and frequent Forum helper-outer Karen Hume of Everett has sent us one that may be just the ticket.
According to a Jan. 8, 1992, article she clipped from the Highline Times, this is the version Daniel Maciel, chef at Azteca Restaurant, made at that time in his own home kitchen.
And, in case you’d like to fix some rice to go with your enchiladas, Karen also included the following how-to for Daniel’s homemade Mexican-style rice.
Let’s say muchas gracias to Karen for sharing:
2tablespoons vegetable oil
2tablespoons flour
1/4cup mild red chile powder
2teaspoons chicken base
2cups water
2cups tomato puree
1/4teaspoon ground oregano
1/4teaspoon cumin
1/2teaspoon garlic powder
1teaspoon salt (or to taste)
Heat oil in a large saucepan. Add the flour and make a roux. Stir and cook for 2 minutes, until the mixture becomes light brown. Add the chile powder, chicken base, water, tomato puree, oregano, cumin, garlic powder and salt to the roux and simmer on low heat, stirring occasionally, for 15 to 20 minutes.
2tablespoons vegetable oil
1cup long-grain rice
2teaspoons chicken base
13/4cups cold water
1/4cup diced yellow onion
1/2teaspoon garlic powder
1teaspoon salt (or to taste)
1tablespoon chopped parsley
1/2cup tomato sauce
Heat oil in a large skillet. Add the rice and lightly brown, stirring constantly. In a medium saucepan, bring the chicken base and cold water to a boil and add diced onion, garlic powder, salt, parsley, tomato sauce and the browned rice. Bring mixture to a quick boil, cover and simmer for about 20 minutes or until rice is cooked.
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