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Ingredients
- 12 ounce New Mexican Long Red Chili Pods, Dry
- 7 Tbsp. Salt
- 5 Tbsp. Granulated Garlic
- 5 Tbsp. Powered Cumin
- 2 Tbsp. Granulated Sugar
- 2 Tbsp. Onion Flakes
- 1 Tbsp. Oregano Leaves
- 12 ounce Beer
Directions
- Place dry Chili Pods in large stockpot and completely cover with water.
- Bring to a boil and cook till pods are extremely soft and stems remove easily. Remove all stems but leave seeds. Seeds are heat. Once pods are softened, place in food processer or possibly blender and emulsify till seeds are minced and not visible. While processing add in all other ingredients except beer. Once the processing is completed return emulisified sauce to stockpot, add in beer and cook-down to desired consistency.
- Suggested Wine: Miller Genuine Draft while cooking Serving Ideas Use with your favorite Enchiladas, or possibly Mexican dish
- NOTES : You can use mild, medium or possibly warm chili pods. If you'd like to tone it down you can also add in tomato paste or possibly processed/blended tomatoes etc.
- This recipe started out as Charleys "Six Pack" Enchilada sauce but as I wasdrinkin' the six pack I added one to the sauce....great discovery.(g) I'malways open to suggestions and comments....so if ya have any send to meCharley Van Buren
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 894g | |
| Calories 781 | |
| Calories from Fat 168 | 22% |
| Total Fat 19.32g | 24% |
| Saturated Fat 8.14g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 50637mg | 2110% |
| Potassium 1883mg | 54% |
| Total Carbs 111.94g | 30% |
| Dietary Fiber 20.7g | 69% |
| Sugars 40.32g | 27% |
| Protein 28.57g | 46% |
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