ecowper EdF gcdmd and all the others I don't remember on Eric's smoked enchilada thread. I don't have exact amounts so I will "eyeball" with the American system of measure. This may also be made without a roux and can be altered as you see fit for heat, color, viscosity, gluten, allergens and type of chili.
8oz. Guajillos (1 bag) toasted and completely seeded
1ea. Morita - seeded and toasted (canned chipotle if no Morita)
64oz Chicken stock - heated, Good quality (veggie or pork will work too depending on filling)
3ea. Jalapeño - seeded and deveined
1ea. Poblano - fresh, large and seeded.
3oz. Flour - wondra in the blue can (AP if you don't have wondra)
3oz. Oil - canola
3ea. Tomato whole
1bch. Spring onion
8ea Garlic cloves
1/8 C Chili powder (I like ancho/American mix or NM if you got it)
1/8 C. Cumin - from toasted and fresh ground cumin seed
1/8 C. Paprika - Hungarian sweet if you have it
2TBSP Oregano - Mexican, dried
2TBSP Peanut powder (or toast salted peanuts and grind)
2TBSP Butter - unsalted
1 piece. Chocolate- Mexican or even a Hershey OPTIONAL
A Bunch of salt
pepper if you like, it's a personal thing
Equipment
Quality blender (vita mix) or immersion blender, china cap or chinois (optional), wood spoon, whisk, sheet pan, large skillet, 2 heavy bottomed pots and 1 sauce pot.
Preheat oven to 350 convection. Line your sheet pan with parchment. In a large bowl add 1 TBSP of canola oil and toss to coat jalapeño, poblano, spring onion, tomato and garlic. Add a pinch of salt and lay onto sheet pan and roast in the oven.
Heat the chicken stock. Heat skillet and toast the dried chilis in the dry skillet until they are playable and aromatic, do not burn. When cool enough seed and stem the dried chilies with gloved hands. Add chilis to sauce pot with salt and cover with hot stock. Cover and simmer for 30 minutes, remove from heat and uncover.
When the aromatics are fully roasted remove the skin From the poblano. Add all the aromatic to the sauce pot with the chilies with enough stock to cover. Add healthy pinch of salt. Now you have your base. Let it cool
Add your base to the blender in batches. Be cautious and do not fill blender with hot base. Fill 1/2 way only with hot base.
Blend the crud out of the base in batches to be as smooth as possible. When Finished you have an option depending on how well your blender worked. If it's smooth enough, set it aside. If not you may strain through a China cap to remove large chunks, strain at the end or continue to blend. It's personal preference. Combine base with the rest of the hot stock in the pot. With healthy pinch of salt.
Heat the heavy bottomed pot and make a roux with the oil and flour. Cook for a few minutes and add cumin, paprika, oregano and chili powder. Cook for a few minutes with the roux, similar to making a Currie, add some oil if needed but as little as possible. Now your pan should be really hot with toasted spices.
Add 1/3 of the base/hot stock to pot and stir vigorously with the wood spoon until the bottom of the pot is cleaned up and the contents are boiling. And the "second" 1/3 of the stock and whisk until boiling. And the final 1/3 amount of stock and whisk until boiling. Immedialty reduce to simmer after reaching a boil.
Taste for season and adjust. If too bitter add a teaspoon of sugar.
Add Peanut powder and whisk. Add chocolate and whisk.
Use this time to adjust heat level, spice level, sugar chocolate and peanut level. Everything here depends on what your chilies were like and how your vegetable tasted.
Cook to desired consistency, adjust the salt, stir in butter.
FYI The peanut and chocolate are to help with the natural bitterness of the chili. They help stabilize the back end for a more rounded taste by adding some depth. They should not be pronounced on the pallet. Chilies and veggies do some funny things.
Also once it's where you want it you may also strain at the end before the butter for a smooth sauce.
I hope this helps you out.
HH
8oz. Guajillos (1 bag) toasted and completely seeded
1ea. Morita - seeded and toasted (canned chipotle if no Morita)
64oz Chicken stock - heated, Good quality (veggie or pork will work too depending on filling)
3ea. Jalapeño - seeded and deveined
1ea. Poblano - fresh, large and seeded.
3oz. Flour - wondra in the blue can (AP if you don't have wondra)
3oz. Oil - canola
3ea. Tomato whole
1bch. Spring onion
8ea Garlic cloves
1/8 C Chili powder (I like ancho/American mix or NM if you got it)
1/8 C. Cumin - from toasted and fresh ground cumin seed
1/8 C. Paprika - Hungarian sweet if you have it
2TBSP Oregano - Mexican, dried
2TBSP Peanut powder (or toast salted peanuts and grind)
2TBSP Butter - unsalted
1 piece. Chocolate- Mexican or even a Hershey OPTIONAL
A Bunch of salt
pepper if you like, it's a personal thing
Equipment
Quality blender (vita mix) or immersion blender, china cap or chinois (optional), wood spoon, whisk, sheet pan, large skillet, 2 heavy bottomed pots and 1 sauce pot.
Preheat oven to 350 convection. Line your sheet pan with parchment. In a large bowl add 1 TBSP of canola oil and toss to coat jalapeño, poblano, spring onion, tomato and garlic. Add a pinch of salt and lay onto sheet pan and roast in the oven.
Heat the chicken stock. Heat skillet and toast the dried chilis in the dry skillet until they are playable and aromatic, do not burn. When cool enough seed and stem the dried chilies with gloved hands. Add chilis to sauce pot with salt and cover with hot stock. Cover and simmer for 30 minutes, remove from heat and uncover.
When the aromatics are fully roasted remove the skin From the poblano. Add all the aromatic to the sauce pot with the chilies with enough stock to cover. Add healthy pinch of salt. Now you have your base. Let it cool
Add your base to the blender in batches. Be cautious and do not fill blender with hot base. Fill 1/2 way only with hot base.
Blend the crud out of the base in batches to be as smooth as possible. When Finished you have an option depending on how well your blender worked. If it's smooth enough, set it aside. If not you may strain through a China cap to remove large chunks, strain at the end or continue to blend. It's personal preference. Combine base with the rest of the hot stock in the pot. With healthy pinch of salt.
Heat the heavy bottomed pot and make a roux with the oil and flour. Cook for a few minutes and add cumin, paprika, oregano and chili powder. Cook for a few minutes with the roux, similar to making a Currie, add some oil if needed but as little as possible. Now your pan should be really hot with toasted spices.
Add 1/3 of the base/hot stock to pot and stir vigorously with the wood spoon until the bottom of the pot is cleaned up and the contents are boiling. And the "second" 1/3 of the stock and whisk until boiling. And the final 1/3 amount of stock and whisk until boiling. Immedialty reduce to simmer after reaching a boil.
Taste for season and adjust. If too bitter add a teaspoon of sugar.
Add Peanut powder and whisk. Add chocolate and whisk.
Use this time to adjust heat level, spice level, sugar chocolate and peanut level. Everything here depends on what your chilies were like and how your vegetable tasted.
Cook to desired consistency, adjust the salt, stir in butter.
FYI The peanut and chocolate are to help with the natural bitterness of the chili. They help stabilize the back end for a more rounded taste by adding some depth. They should not be pronounced on the pallet. Chilies and veggies do some funny things.
Also once it's where you want it you may also strain at the end before the butter for a smooth sauce.
I hope this helps you out.
HH
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