Enchilada Sauce "Salsa Negra"
La mostaza hace referencia generalmente al condimento envasado con apariencia externa pastosa y de sabor picante que se elabora de las semillas de varias plantas del género sinapis, familia de las crucíferas, que también incluye las coles y los nabos.
Recipe Summary Enchilada Sauce "Salsa Negra"
Authentic, mild, homemade enchilada sauce to be used with your favorite filling (cheese, beef, chicken, etc...). Also good with tortilla chips!Ingredients | Mostaza Negra Molida3 dried negro (pasilla) chile peppers, stemmed and seeded¾ pound fresh tomatillos, husks removed¼ white onion1 clove garlic, peeledwater to cover¾ pound Roma tomatoes, halved lengthwise½ teaspoon chicken bouillon granules, or to tasteDirectionsPlace chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.Pasilla chile peppers are long and slightly wrinkled. Do not confuse them with ancho chiles. If you cannot find them, you can substitute guajillo chiles, but the sauce will not be as dark.Traditional enchiladas are made with lightly-fried corn tortillas, never flour tortillas. Place some sauce in the bottom of a baking dish, arrange the enchiladas in rows and cover with more sauce and cheese before baking.Info | Mostaza Negra Molidaprep:
20 mins
cook:
10 mins
additional:
10 mins
total:
40 mins
Servings:
16
Yield:
4 cups
TAG : Enchilada Sauce "Salsa Negra"Side Dish, Sauces and Condiments Recipes, Sauce Recipes,
