dead horse ranch red chile enchiladas
Dead Horse Ranch Red Chile Enchiladas Source: Gourmet - May 2001 Red Chile Sauce 3 ounces dried whole New Mexico chiles 4 cups boiling water 2 tablespoons fine dry bread crumbs 1 1...
Ingredients
- 3ouncedried whole new mexico chiles
- 4cupboiling water
- 2tablespoonfine dry bread crumbs
- 11/2 tablespoons vegetable oil
- 1garlic clove, minced
- 1teaspoondried oregano, crumbled
- 1tablespooncider vinegar
- 2teaspoonsalt
Directions
- 1
Dead Horse Ranch Red Chile Enchiladas Source: Gourmet - May 2001 Red Chile Sauce 3 ounces dried whole New Mexico chiles 4 cups boiling water
- 2
Heat a dry well-seasoned cast-iron skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total
- 3
Transfer to a heatproof bowl and pour boiling water over them
- 4
Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes
- 5
Reserve one fourth of soaking liquid, then purée chiles with remaining liquid in a blender until smooth (use caution when blending hot liqui
- 6
Pour purée through a fine sieve into a bowl, pressing on solids
- 7
Whisk in reserved soaking liquid
- 8
Toast bread crumbs in oil in a 2-quart heavy saucepan over moderate heat, stirring constantly, until pale golden, about 1 minute