I take it you'll have to moderate your SXSW shenanigans with the pain. You're being smart taking the SSRIs. Chronic pain kills vitality. Nice work with the massage girl.
I can post some recipes for red and green enchilada sauce, as well as some recommendations for putting them together. I'll do that soon.--------------------------------- Taken out of context I must seem so strange - Ani DiFranco[ Parent ]
I never really considered face-to-face contact a possible thing. -CRwM[ Parent ]
http://www.buenofoods.com/ has a store, and in it you'll find frozen chile. Get red and green in the temperature you prefer. The hot is actually hot, though not "holy cow I may explode" hot. It's just...hot.
In fact, check out their recipes. The traditional red is very damn close to what my mom makes, and the traditional green is a good start for a pork-based green chile stew, which is the national food of New Mexico.
The red suce can be made with powder, as well, though the frozen red chile "sauce" (actually just a paste of sun dried red chile pods mashed through a seive to extract the meat) they sell is PERFECT for any red sauce. You make a gravy, basically: flour, fat, diced onion, garlic, then add chile paste when the mixture is golden and fragrant. Fry, maybe add some dried Oregano, and add water to make a thin sauce, sort of like a thin spaghetti sauce.
To make enchiladas, use the above red sauce. Get a small frying pan, heat some vegetable shortening until it's shimmery, drop heat to med or med-high, and drop a corn tortilla into it. Fry for about 2 or 3 seconds, maybe flip if the oil doesn't cover the tortilla...but you really just want it to hit the oil long enough to make the tortilla soft.
Set aside on a stack of paper towels. Do this with hoever many enchiladas you want to make. There are three ways to assemble them: stacked (like pancakes), casserole (a favorite), or rolled (restaurants do this). I like to make 'em stacked, because it's easy. You preheat yor oven to 350. You get an oven safe plate. You take one tortilla, you dip it into the pot of enchilada sauce (it should still be hot) and plop that puppy on the plate. Add cheese + meat of your choice (cooked! not raw!), then dip another tortilla and put it on top, add more filling, dip another and add it to the top, top with cheese, ladle a bunch of sauce over the top, and pop in the oven until the cheese is bubbly. Pull out of the oven, add a fried egg to the top, side with refried beans and/ or rice, shredded lettuce, chopped tomato, and diced white onion.
Eat, then dream of the next batch.--------------------------------- Taken out of context I must seem so strange - Ani DiFranco[ Parent ]
Someone should start a "Boston: The New Home for Illegal Latin American Immigrants" campaign. The quality of food would increase 100 fold.-- damn it, lif eis actually really *far4 too good at tghe momnent, shboyukbnt;t whilen. --Dr Thrustgood[ Parent ]
And since I can't get Bueno chile in Spokane, M and I brought up 10 1-gallon containers in dry ice the last time we came home from New Mexico. Yum.[ Parent ]
I never tried their green, as I always rope someone in NM to send me 100 lbs of frozen green every September/October. I'm also starting to realize that that is not nearly enough. I think 200 lbs would satisfy my soul.
Now that I'm up here in the Pacific Northwest, the ingrediants are harder to come by, but because of this, I've stumbled upon the best damn red chile sauce ever. But first you have to make a trip to Albuquerque. I'm sure it's possible to make this with low-grade red chile powder, but fuck, this sauce is so good, it's worth the gas money to drive there.
Go to the Fruit Basket on 3821 12th Street NW or on 6343 4th Stree NW and buy a 5 lb. bag of EXTRA HOT Red Chile Powder. Make sure it's extra hot. You'll thank me later.
Ok, here's the deal. Take 6 tablespoons of the Red Chile Powder, dump it in a bowl, add a generous amount of garlic powder, 1/2 a teaspoon of salt, a pinch of dried oregano, and 1 tablespoon of flour. Mix this up good.
Now, put two tablespoons of vegetable oil in a large sauce pan. Heat it hot, then dump the powdered mixture into the hot oil and stir it. Cook the powdered mixture in the oil for a bit until it turns a darker color and the oil is all soaked up. Now, slowly add about two cups of water while stirring constantly. Easy!
This sauce is so damn hot, I've never eaten a red chile sauce like it. Usually it's tough to find a red chile sauce that's unusually hot. It's great. If I lived in NM, I'd still make this sauce over buying a frozen container. Now, it's quite possible that if I were really into it, a better sauce might be made using red chile pods, but man oh man, this sauce is quite tasty...but remember that your choice of red chile powder is what makes the sauce so damn good.
Ok, I know what I'm going to go make now...I just ate some damn fine rellenos last night. Red chile enchiladas tonight! Woo!!
Oh and here's my favorite salsa. It's kind of expensive to ship it here, but I do it anyway because I don't have many other choices:
http://www.sadiessalsa.com/[ Parent ]
