Saturday, September 14, 2013

Running for the Border With Corningware - Salsa Verde & Enchilada Sauce

I got a hankerin' for some Mexican cuisine and nothing is more delicious than Enchiladas with Salsa Verde.  But first, I need to lay some ground work.  That would be the Salsa Verde and the Enchilada Sauce.

Salsa Verde

Olive Oil
1 lb Tomatillos, about 4 -5 large ones
1 Serrano Chile, seeded
2 Garlic cloves
1 bunch of Cilantro
Juice of 1 Lime

10 inch Skillet (P-10-B)
Food Processor
2 3/4 cup Petite dish (P-43-B) with lid (P-41-GC, P-41-PC, P-43-PC or a P-41-B)

Begin heating oil in the 10 inch Skillet (P-10-B) set over medium flame.

Slice the Tomatillos.

When the oil is hot, add some of the Tomatillo slices and fry until they begin to soften, turning as necessary.

You will need to work in batches.  (usually 2 batches)

Place fried Tomatillos, Serrani Chile, Garlic, Cilantro and Lime juice n the bowl of a food processor.

Pulse until everything is broken down and well combined.

Move to a 2 3/4 cup Petite Pan (P-41-B) and store in the refrigerator until ready for use.

Enchilada Sauce

8 oz can Tomato Sauce
2 1/2 cups Water
1/3 cup Olive Oil
1 TB New Mexico Chile Powder
1 TB AP Flour
1 1/2 tsp Salt
1 tsp Cumin
1 tsp Garlic Powder (or 2 Garlic Cloves, crushed)

Corningware 2 1/2 quart Saucepan (P-2 1/2-B) with lid (P-9-C)

Pour Tomato Sauce into a 2 1/2 quart Saucepan (P-2 1/2-B) and place over medium flame.

Add Water...

Then Olive Oil.

Toss in the Chile Powder, Flour, Salt, Cumin and Garlic Powder.

Whisk well, until the flour "dissolves" into the mixture, then bring to a simmer; reduce the flame to medium-low and continue simmering for 10 minutes.

Remove from the stove and allow to cool to room temperature, then cover and refrigerate until ready to use.  (Which will be tomorrow)

Where is your Corningware??

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