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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 102,314
10/31/19 11:21 A

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I have grown chilies in the past. Peppers grow really well in my area.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

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FANCYQTR's Photo FANCYQTR Posts: 18,006
10/31/19 2:17 A

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I just thought the flour was a little strange in the first place. I did watch them on America's Test Kitchen once and they never added flour, I don't think. The chili sauce that the Texas Chili had I don't remember having flour, but I made it a long time ago, so it might have. I remember that it took the dried red chili and rehydrated them, then ran them through the blender. No tomato sauce. I can't remember really how it was made.

My chili plants don't produce much. I brought them in when it started getting cold and I think I might have 2 chilies on 2 plants that I planted together (about 3") and maybe a half inch to an inch one on the other two. I've never gotten much from my plants. Usually have to go to Incredible Edibles. I was going to get smaller packages from a place at the farmers market, but the weather was bad the last day they were there and you know what it was like this past Sunday. I sure wish it would warm up.



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KOSHIE1's Photo KOSHIE1 Posts: 17,745
10/30/19 11:16 P

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I grew up on the Mexican border. I personally am not fond of red enchilada sauce, so I have made it only once or twice in my life. The folks I cook for are perfectly happy with the canned stuff, so... easy-peasy. But I DO cook Tex-Mex all the time and have life-long familiarity with chiles.
So, I can't recommend a red enchilada sauce recipe for you -- but I CAN diagnose what the problem is! (Food science minor here!) Yep -- too much flour would make it thick. Actually, I am totally surprised that an enchilada sauce recipe would call for flour. Typically, they call for corn flour/masa. And the amount of water that flour can absorb depends on several factors -- how dry the flour is (What variety grain is your flour made from? How long have you had your flour? At what altitude? Subtle things like that, some of which you can't know!) and if the recipe calls for browning your flour. The browner your flour is, the bitterer it becomes, and the less water it will absorb.
As to my comment about the bitter flavor, "burnt" doesn't actually mean somebody burnt something. But for some people, "burnt" or just "browned" is a bitter flavor. That's why I tried to clarify about overcooking something or cooking it too long -- it can lead to bringing out bitter flavors from some ingredients. For instance: think of brewing some tea -- If you let it steep too long, the tea becomes bitter.

But also, without actually burning anything, if chiles are improperly dried (too high a temperature, or too long) or too smoked, they can become bitter. And you can't SEE that in a chile powder! This can be a source-created problem, not a chef-created problem.

But wow! You grow your own chiles! It would be super easy for you to fix/ameliorate a bitterness problem by adding fresh chile puree. I don't mean "fresh" as if on-the-spot you whip up a puree from fresh chiles; I mean you use fresh chiles to make a puree and then you might can or freeze that puree to use when needed instead of using only dried chile powder.

Edited by: KOSHIE1 at: 10/30/2019 (23:18)
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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 102,314
10/30/19 5:50 P

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I grow bell peppers, banana peppers, and jalapenos.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

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FANCYQTR's Photo FANCYQTR Posts: 18,006
10/30/19 2:30 P

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I haven't tried the green chili salsa, just regular or I think it is peach/mango salsa. It isn't usually as hot. I used to be able to eat it really hot and the green chili sauce on burritos the hotter the better. Now it has to be mild. The chilies I tried growing this year are Anaheim, which are milder than some of the others. If I buy a quarter bushel it is usually something like Hatch's, Poblano or Big Jim (the first for green chili "soup," the Big Jim for rellenos).



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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 102,314
10/30/19 8:54 A

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I grow peppers too but not the real hot ones as I don't tolerate them. I tried some green chili salsa and didn't like it.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
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Co-Leader "South Beach Diet"
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FANCYQTR's Photo FANCYQTR Posts: 18,006
10/29/19 11:46 P

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I guess I didn't understand your question. The recipe uses flour and that might have been too much for it to be thinner. It wasn't burned at all. I did add some tomato sauce, which wasn't in the recipe. I do know how the peppers mature. I have been growing some for several years (well at least trying, since they haven't gotten too big). The recipe called only for the chili powder. I have always used the canned before, but have a lot of tomato sauce and canned tomatoes so I thought I would make my own. Just trying to find a good recipe.

For the cheese I was using 4 cheese Mexican. What I was asking was how to make the cheese creamier instead of just a melted cheese. I will try adding cream cheese or something to see if I can get a smoother cheese. Velveeta is just too expensive for me. Of course, adding cream cheese to the other might be too.

Does that answer your question?

My normal thing to make in the fall is green chili. I did find a green chili stew at the store that is nice for a quick meal. That store also has a burrito sauce. It's the only store near me that has those. I was just looking for a green chili sauce to make the burrito with when I found those.



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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 102,314
10/29/19 4:33 P

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More good advice that I will try to remember. I have used canned enchilada sauce before and it is okay.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"
Leader "Low Carb Recipes Plus More"


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KOSHIE1's Photo KOSHIE1 Posts: 17,745
10/29/19 3:45 P

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Since you didn't directly answer my questions, I'm going to have to guess.... I am going to guess that you are wanting to stuff a tortilla with cheese and top it with red sauce.

Green peppers mature into red ones. Chile ancho, Anaheim, Hatch, guajillo, pasilla, poblano, Bell peppers, and banana peppers are all mild peppers. If a pepper is too hot for you, you can also adjust the heat by adding a puree of the mildest peppers: bells and poblanos....
If you are using ONLY chile powders to make an enchilada sauce, consider adding a puree or fine mince of fresh chiles (or even a small tomato) anyway! This will help you overcome several problems.
One reason a sauce might taste bitter is because your ingredients might be overcooked/"burnt" (you did mention that your sauce was "too thick"! ). I have no way of knowing if that is a source or a chef problem! But a fresh puree will help.

As LIttleWind pointed out elsewhere, you must use a melting type cheese if you want smooth results. You must make a thick cheese SAUCE and not use the cheese straight! One way is to add cream cheese or "crema Mexicana" to your cheese and warm it up and blend until smooth. If you are hoping to get Tex-Mex type cheese enchiladas, TBH, just use Velveeta cheese warmed up with a little enchilada sauce/minced peppers/drained chopped tomatoes to thin it slightly.

Hope this helps.





Edited by: KOSHIE1 at: 10/29/2019 (15:46)
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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 102,314
10/29/19 9:32 A

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Sounds like a good place to start.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

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Co-Leader "South Beach Diet"
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LITTLEWIND53's Photo LITTLEWIND53 Posts: 21,517
10/29/19 4:07 A

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I am allergic to all peppers so never use them, but I do know that if you use the whole pepper, i.e. seeds and all, it will up the heat. So if you cut the pepper open and scoop out all the seeds, it should not be as hot for you. Likewise, if you find a type of pepper you like, but you don't want it so hot, you could use less of it than called for. Just a thought but beyond that, I am not much help.

As for cheeses, some cheeses are melting cheeses, others not so much. What kind of cheese did you use?

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FANCYQTR's Photo FANCYQTR Posts: 18,006
10/28/19 11:43 P

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I was making red sauce. It just turned out bitter, too thick (wouldn't pour at all), and a bit too hot.

As for cheese it just doesn't melt as nice as what it does at the Mexican restaurants. I guess I don't pick the right kind of cheese.

When I was at the spice shop the other day I got some dried chilies. I think that will help with it not being as hot. Their chili powders are all fairly hot, even the mild one. Maybe I can use the recipe for Texas Chili that the doctor of the Grain Brain had. Of course, that came out hot, too, when I made it, but it was tasty.



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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 102,314
10/28/19 2:47 P

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I always used red sauce with pulled pork or pulled beef. Chicken would be good too. I never wanted plain cheese enchiladas.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"
Leader "Low Carb Recipes Plus More"


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KOSHIE1's Photo KOSHIE1 Posts: 17,745
10/28/19 2:16 P

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GREEN enchilada sauce? RED? CHEESE? MOLE? There are so many kinds of enchiladas, and so many kinds of sauce! And what level experience do you have with Mexican (?) food? And what you didn't like about the authentic recipe? That would give me some kind of idea about what you might like instead.

And what do you want cheese (what kind of cheese?) to come smoothly out of?

Edited by: KOSHIE1 at: 10/28/2019 (14:20)
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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 102,314
10/15/19 9:09 A

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I used to make them years ago but don't know what recipe I used.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"
Leader "Low Carb Recipes Plus More"


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FANCYQTR's Photo FANCYQTR Posts: 18,006
10/14/19 9:57 P

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Does anyone know of a good enchilada sauce recipe? I tried one tonight and it just tastes terrible. Says it has a 5 star rating, very authentic, but just tastes awful. Also, how do you make the cheese come out smoother?



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