Recipe for 'yellow' Enchilada sauce?????!
I wanted to buy that sauce but only thingh I got out of the cook was that they make this sauce every morning with some kind of chilies. Does any one know about the sauce I am talking about , and I would appreciate the recipe for that.
Thanks.
Answers: On a tour to Mexico we stopped at a way side resturant and ordered chicken enchilads. The sauce that came with it was NOT the regular Red/Adibe sauce. It was yellowish an dwas most delicious sauce I have ever tasted.
I wanted to buy that sauce but only thingh I got out of the cook was that they make this sauce every morning with some kind of chilies. Does any one know about the sauce I am talking about , and I would appreciate the recipe for that.
Thanks.
Mexican Yellow Salsa:
Ingredients:
? 1 onion, diced
? 5 garlic cloves, minced
? 1/2 cup olive oil
? 6 lb yellow tomatoes, peeled, seeded and cut into chunks
? 1/2 cup yellow tomato paste
? 1 tsp toasted, ground cumin
? 2 small canned chipotle chiles, chopped (fresh yellow serrano or jalapeno chiles may be substituted)
? 1 tsp dried epazote (2 tbsp fresh)
1/2 cup cilantro,chopped
Preparation:
In a stainless steel saucepan, saute the onion in olive oil until soft. Add garlic and saute briefly. Add tomatoes, tomato paste, chiles and epazote.
Simmer 15 minutes.
Add chopped cilantro and season to taste with salt and pepper.
Instead of using red chilis theu use yellow chilis which are hard to find here in US. The only yellow chilis you can buy here are habaneros but those are the hootest chilis ever.
I once made a sauce from yellow bell peppers just like a enchilada sauce recipe but added 1/4 habanero for the spice. Just use a recipe for green enchilada sauce but substitue the green tonmatillos for yellow bell pepper.
1 pound peeled (paper skin) and washed tomatillos, cut in halves (prepare yellow peppers instead)
2 medium white onions coarsely chopped.
1/4 cup olive oil
4 cloves garlic, smashed
1 1/2 teaspoon cumin
1 tablespoon mild chile powder (or to taste)
1 can diced green chilies -- (4 oz) (use 1/4 habanero chili instead)
3 cups mild chicken broth
Salt and pepper to taste
In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth, tomatillos (yellow bell pepper), cumin, chile powder and green chilies (1/4 habanero) and bring to a boil. Reduce heat to a simmer and cover, continue cooking until the tomatillos are soft. Cool until room temperature. (At this point, you may refrigerate sauce for later or freeze) When ready, process sauce until smooth (in a blender or food processor).
Try 5 tbsp of mayonnaise+3 tbsp of mustard+ adash of salt to taste +dash of hot chili or drops of red hot tabasco ketchupand a pinch of sugar.mix them altogether with 2 tbsp of yoghurt.