James Peytons’ chipotle enchilada sauce
Featured in the March 1991 issue of Texas Monthly
The cooking of Northern Mexico got its spark from ranching culture, in which food was prepared with indigenous ingredients and cooked over a wood fire.
•3 to 6 canned chipotle chiles; reserve adobo sauce
•3 cloves garlic, minced
•1 teaspoon cumin
•1 teaspoon oregano
•4 tablespoons butter
•4 tablespoons flour
•1 cup beef broth
•2 1/2 cups water
•6 tablespoons of reserved adobo sauce
Rinse, seed, and chop chiles; use more chiles for hotter salsa. In molcajete or with mortar and pestle, grind garlic, cumin, and oregano. Melt butter in medium saucepan over low heat. Add flour, and cook over low to medium heat until it begins to brown and give off a nutty fragrance. Remove from heat, and add broth a little at a time, stirring well after each addition. Return to heat, and add water in a slow stream, stirring constantly. Add chiles, adobo sauce, and garlic mixture, and bring to a boil. Reduce heat, and simmer uncovered, stirring often until sauce thickens, about 30 minutes.
I happened to have some tomatoes and avocados on hand so I made a quick guacamole to serve with the meal.
For the stacked enchilada assembly, I used some ingredients we had on hand which were not in the original recipe – I substituted feta for the cheese inside and a hard Italian cheese for the Monterey Jack cheese on the outside. I used some leftover black bean salsa in the layers instead of just the chipotle sauce. Quite the international mélange of flavours but they all worked.
Thanks Barbara and Bunnee for a great challenge – I will definitely be making the tomatillo green chile sauce when they are in season!