Thursday, February 13, 2014

I'm Burning for You New Mexico Red Chile Enchiladas




For starters, if you don't end up either blindfolded or tied up or both by your lover on Valentine's Day after making this, then you're not making it right! 



As most people who read our food blogs know, we love New Mexico red chili. It's the ultimate comfort food for us New Mexicans. I have made it a lot recently since I finally found a reliable source in West Seattle for getting red chili powder --authentic to Hatch New Mexico, as well as finding a produce stand that gets the green every year.


For the holidays, I try to keep both around, but anyone who cooks for their family knows that as soon as "they" know it's in the house, suddenly you find yourself "mysteriously getting treated just a tad better" -- but coincidentally in the kitchen all the time! It's because I love it so that I do not mind. 


I have posted so many photos of cooking it, and I can't seem to find my most recent ones, but the recipe is so easy you won't believe it -- I mean I'm typing this as I vacuum -- literally it's that easy to remember. 


Ingredients:
1. New Mexico HOT red chili powder
2. Garlic
3. Olive oil 
4. Flour

I told you, unbelievably easy. The main thing is getting the amounts correct. It should be about 3 garlic cloves per 2 tablespoons of chili powder. You put that and about 6 cups of water in a blender with a tsp. of salt and blend it on puree for two minutes. 


Yes, your lover's tender heat is in the blender
Mess it up and they'll be through with you!



 Take your best nonstick large frying pan and pour  1/8 cup of olive oil in it. Then 2 tablespoons of flour, which you have to make into the perfect paste. The flour should be blended into the oil with no clumps and it should be the color of a brown paper bag. If it's too dark and gets burned, you have screwed it up and your southwest love potion is ruined. Then pour the blender ingredients in and stir at a low heat until it thickens. It will take a bit, so stir it well, but keep it on low and cover it and it usually thickens up pretty well. Now if I have to tell you how to make enchiladas, you're an idiot, you have no business reading this, and I should fire my half ass monkey publisher! 

Have a burning hot Valentine's Day 


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