A tray of enchiladas with the sauce made from scratch with new mexico chili pods and garlic.
The one nice thing about living in Arizona, I learned a lot about cooking with chili pods, and chili powder.
2 Large bag of New Mexico and California dried chilli’s
32 oz chicken broth or 16oz of chicken broth and 16 oz of water
3-4 cloves of garlic (optional)
I only use half the chilli pods from each bag, removing only the stems. Using a non stick skillet heat the chili pods on med heat till you can smell the chili.
add to pot with cloves and chicken broth. Bring to a boil, lower heat to medium and cook for ten minutes.
Turn off stove after cooking time, and place lid on pan and let pods soak for an hour or two.
In sections place chili pods and liquid in blender on high for several minutes.
Strain through cheese cloths to remove any excess skins, seeds (optional)
Once blended place back in pot and simmer for 30 min on low
The following spices can be added to taste.
Onion and/or Garlic powder
That’s it….. Super easy!
If you want a thicker consistency you can always take some of the sauce in a separate bowl, and add a little flour to the sauce, mixing till all lumps are gone and add back to sauce on low to med heat to cook the flour taste out.