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[tonitime AT juno.com]

I agree, Gene!  I grow the Poblano/Anchos each year, and DH  (the
cheffish fella i married after being courted with ethnic dinners) make
THE best Chili Rellenos i ever ate.  One thing i like about his, is the
fluffy batter coating he gets from folding in  meringued egg whites at
the end of batter mixing. How about another good chili sauce recipe?! 
Well here is one we like for rellenos, tamales, and enchers anytime.  Got
it from an online pal on the Tex-Mex border, whose mexican wife makes it
to have around.  Usually i make it fresh and freeze, but may can a bunch
this year around.  It's not unique but so deeelicious, and can be
modified so many ways.
Toni
*************************************************************************
*******************
Red Enchilada Sauce
 
1 cup chopped onion 
2 cloves garlic (chopped)
1 Tbsp. oil.
2 cups tomato sauce (we use home-canned tomatoes and a little cornstarch)
1/2 - 1 cup chicken broth
1 Tbsp. chili powder (usually I use my whole, roasted dried chiles,
sautéed in some oil)
1 tsp. salt
1 tsp cumin
1 tsp. oregano
1/8 tsp. pepper
Instructions: 
Sauté onion and garlic in oil. Add the rest of the ingredients. Simmer
uncovered 15 minutes. 
Really simple and easy to personalize according to what filling and who
is coming to dinner. If it is just the family we spice it up a bit, but
if it is someone we know isn't used to the 'hot' we forget the chili or
other extra hot peppers.
Love ya
JIM
 
>From don.bowen AT earthlink.net  Sat Apr 14 18:16:25 2007
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Subject: Re: [Homestead] Ethnicity (was Tortillas)
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At 4/14/2007, you wrote:
>Never heard of that Bill. I salivate for chiles relleno.  I try them
>in each new Mexican restaurant visited. Some are good; some are
>awful.

Chile Rellenos are one measure I have for Mexican restaurants.  If they do 
them well then there is a good chance everything else will be OK.

>My Chris does them as well as any Mexican cook I have found
>thus far. In fact she does them so well that I let her be the cook
>for that meal. Fresh homegrown peppers and eggs are but one reason
>hers are so good.

Remind me to beg for some the next time we are together.  That and some 
1554 seems like a good way to start several hours of good conversation.



Don Bowen              Awl Knotted Up                       KI6DIU
http://www.braingarage.com
My travel journal
http://www.braingarage.com/Dons/Travels/journal/Journal.html

I am omnivagant.  
>From lurine AT softcom.net  Sat Apr 14 18:27:47 2007
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From: "Lynda" <lurine AT softcom.net>
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Subject: Re: [Homestead] Ethnicity (was Tortillas)
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Hey, Toni.  Did Jim and his wife ever make it back to Mexico to live 
permanently?  We still make his Roadkill Chili here.

Lynda
----- Original Message ----- 
From: <tonitime AT juno.com>


Got
> it from an online pal on the Tex-Mex border, whose mexican wife makes it
> to have around.