Seasoned With Abandon

Ancho Chile Sauce

This deeply flavored sauce is part barbecue sauce, part red-wine reduction.

Recipe By: Bon Appétit |  July 2008
Serving Size: 1 1/2
1 dried ancho chile ; stemmed, seeded, coarsely torn*
2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon tomato paste
3 garlic cloves ; minced
1/2 cup dry red wine
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon Dark brown sugar ; (packed)
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin

Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.

Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.

Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick.

 

Corn Enchiladas

A longtime family favorite, these are delicious with fresh corn, but they make a super-quick meal anytime with frozen corn.  Try adding black beans, shredded cooked chicken, or pork to the filling. They freeze beautifully as well.

Recipe By: Sunset Magazine
Serving Size: 6

vegetable oil
12 each corn tortillas
1 can enchilada sauce
3 cups shredded Monterey jack cheese
1 cup sour cream
1/3 cup coriander ; minced
lime wedge
Filling:
3 cups fresh corn
2 tablespoons butter
3 medium onion ; chopped
1/2 teaspoon cumin
1/4 cup water
1 cup sour cream
1 cup shredded Monterey jack cheese
1 teaspoon green chiles ; chopped

For Filling:
Melt butter for filling in large frying pan.  Add onion, cook until softened.  Add corn, cumin, and water.  Cover and cook 5 minutes.  uncover, cook until all moisture has evaporated.  Remove from heat, stir in sour cream, cheese, and green chiles.

In a small frying pan heat 1/4" oil.  Fry tortillas until limp, one at a time, and drain.  Pour 1/3 of enchilada sauce in 9 x 13" pan.  Spoon 1/3 cup filling on each tortilla, roll and place in pan.  Pour remaining sauce on top, cover with cheese.  Bake at 375* for 20-30 minutes, top with shredded lettuce, sour cream and lime wedges.